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- Newsgroups: rec.food.veg,rec.food.recipes,rec.food.veg.cooking
- From: hrow@casbah.acns.nwu.edu (Heath Row)
- Subject: VEGAN: Bean Salad & Vegetables with Greek Dressing
- Message-ID: <9402180311.AA08412a@casbah.acns.nwu.edu>
- Date: Fri, 18 Feb 1994 05:04:59 GMT
- Archive-Name: vegan/greek-dressing
-
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- Bean Salad and Vegetables with Greek Dressing
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- a 1 1/2 cup cooked black turtle beans or red beans
- a 2 chopped fine tomatoes
- a 6 scallions, chopped
- 1/2 small yellow pepper, diced
- 1/2 small green pepper, diced
- 1/2 cup very fine chopped parsley
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 tsp. dry mustard
- 1 1/2 tsp. oregano
- 1 to 2 garlic cloves, minced
- 1 tbl. lemon juice
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- Prepare dressing, mix all ingredients except oil and let stand 15 minutes.
- Add oil gradually, mix and refrigerate.
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- For Salad: Mix all vegetables w/ beans. Pour dressing mix over. Serve with
- colonsto olives, herb feta cheese and pita bread on the side.
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