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Recipe(tried): Terrific Bean Salad for Lunch!

Salads - Vegetables
As we are getting into our golden years, it is a frequent occassion when we prefer to have a light lunch & a lighter dinner, with the exception of those days when we are entertaining. For me, gone are the days when I could have a typical Spanish lunch & a very extensive & rich dinner without noticing its effect on my waist. This salad was my lunch for today with a Halibut filet, seasoned with lemon, oil , a pinch of salt & pepper & broiled in the GF Grill. The translation of the recipe is mine, the recipe is from Chef Giovanna Huyke, my favorite chef. Buen Provecho!

TERRIFIC BEAN SALAD
Source: Chef Giovanna Huyke

1 can white small beans, drained & washed
1 can red beans, drained & washed
1 can black beans, drained & washed
1 can chickpeas (garbanzos), drained & washed
1 cup chopped green onions, including the green & white part
1/4 cup chopped cilantrillo
2 tomatoes, chopped & cleaned

Dressing:
1 egg yolk
1/3 cup wine vinegar
1 tb sugar
4 garlic cloves or to taste
salt & pepper to taste
juice of 1/2 lemon (the small green ones used in PR or Mexican cooking)
1 cup of good olive oil

Wash & drain the beans. Prepare in a bowl with cover, where you can later refrigerate the remaining salad. Mix the beans with the green onions, tomatoes & cilantrillo. In the processor, combine the egg yolk, vinegar, sugar, garlic, salt & pepper, & process shortly. With the machine running add very slowly the olive oil. It will look like a mayonnaise or Allioli. Mix the Dressing with the salad. Cover the bowl and refrigerate for at least 2 hours to blend the flavors. Serve with a fish filet or a grilled chicken breast. Delicious.

The remaining salad will keep for at least a week in the refrigerator.

MsgID: 23346
Shared by: Gladys/PR
Board: What's For Lunch? at Recipelink.com
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