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 |