©2015 Eden Foods, Inc.
Italian Four Bean Salad
Serves 10 |
Prep Time 8 hours 10 minutes |
Cook Time 5 minutes
1 cup Eden Kidney Beans, drained
1 cup Eden Garbanzo Beans, drained
1 cup Eden Pinto Beans, drained
1 cup green string beans, remove stems, chopped
1 cup dandelion greens, washed well, chopped
1 tsp Eden Extra Virgin Olive Oil
2 cups water, for boiling vegetables
3 tsp Eden Umeboshi Paste
1/4 cup fresh parsley, minced
1/4 cup red onion, finely chopped
1/2 cup water, for the marinade
2 tsp Eden Brown Rice Vinegar
or Eden Apple Cider Vinegar
Place beans in a mixing bowl. Bring 2 cups water to a boil. Boil the green beans for 3 minutes. Remove, drain, and place in the mixing bowl with the other beans. Next, using the same boiling water, add the dandelion greens. Boil 30 seconds, remove, and drain. Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place in the mixing bowl with the beans. Toss to mix.
Prepare the marinade next. Place the umeboshi paste, minced parsley, chopped red onion, and water into a food processor. Puree', and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate 8 hours or overnight. Mix just before placing in a serving bowl.
1g fat (10% calories from fat),
Beans, Gluten-Free, Good/High Fiber, Italian, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Oils, Salad, Vegan, Vinegars, Wheat-Free