recipelink.com Chat Room Recipe Swap - 2001-08-25
From: recipelink.com

Honey-Orange Bean and Vegetable Slaw
From the Bean Education & Awareness Network (B.E.A.N.)
Makes 8 servings (about 3/4 cup each)
Preparation time: 15 to 20 minutes

1 can (15 ounces) Red Kidney or Large Lima beans or 1 1/2 cups cooked dry-packaged Red Kidney or Large Lima beans rinsed, drained
1 can (15 ounces) Navy or Garbanzo beans or 1 1/2 cups cooked dry-packaged Navy or Garbanzo beans, rinsed, drained
1 can (15 ounces) Pinto or Red beans or 1 1/2 cups cooked dry-packaged Pinto or Red beans rinsed, drained
2 cups thinly sliced red cabbage
1 cup small broccoli florets
1/3 cup raisins
1/3 cup sliced dried apricots
1/3 cup walnut pieces
Honey-Orange Dressing (recipe follows)

Combine all ingredients, except Honey-Orange Dressing, in salad bowl. Drizzle Honey-Orange Dressing over and toss.

Honey-Orange Dressing
Makes about 1 cup

1/3 cup cider vinegar
1/4-1/3 cup honey
3 tablespoons frozen orange juice concentrate
2 tablespoons canola oil
2 teaspoons poppy seeds

Mix all ingredients.

TIP: One cup bottled sweet-sour salad dressing or sweet French dressing can be substituted for the Honey-Orange Dressing.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information Per Serving:
Calories 297, Carbohydrate 49 g, Protein 12 g, Fat 8 g, Folate 118 mcg, Dietary Fiber 10 g, % Calories from Fat 22, Sodium 412 mg, Cholesterol 0 mg, Calcium 98 mg, Potassium 703mg