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Veggies
Mar 1, 2006 14:00:48 GMT -5
Post by Lady Winter Wolf on Mar 1, 2006 14:00:48 GMT -5
Mixed Bean Salad with Herbs
1 cup cooked red kidney beans 1 cup cooked white kidney beans ½ cup cooked black beans 1 cup cooked green beans, sliced into ½ inch pieces ½ cup olive oil ½ cup diced red bell peppers ¼ cup diced green bell peppers 1 small yellow onion, diced ¼ cup chopped cilantro ¼ cup chopped tarragon 1/8 cup chopped purple basil leaves ¼ tsp. ground black pepper 1/8 tsp. salt ¼ cup red wine vinegar 1 Tbsp. Dijon mustard
Place all the beans into a large mixing bowl. In a 10-inch non-stick skillet, heat the olive oil on medium-high heat. Add in the peppers and onion, and saute’ until just tender; add to mixing bowl. Add the herbs and gently mix together; chill for 15 minutes.
In a small mixing bowl, whisk together the black pepper, salt, vinegar and mustard. Pour over mixture in large bowl, and gently mix together.
Serves 6.
Note: this recipe won a prize in one of the Better Homes and Gardens Magazine monthly cooking contests.
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