Italian Four Bean Salad
Serves 10 | Prep Time 8 hours 10 minutes | Cook Time 5 minutes
Ingredients
• 15 oz Eden Kidney Beans, rinsed and drained
• 15 oz Eden Garbanzo Beans, rinsed and drained
• 15 oz Eden Cannellini Beans, rinsed drained
or Eden Great Northern Beans
• 1/2 cup pitted Kalamatta olives
• 1 cup green string beans, remove stems, chopped
• 1 cup dandelion greens, or spinach, washed well, chopped
• 1 Tbsp Eden Extra Virgin Olive Oil, for sautéing greens
• 2 cups water, for boiling vegetables
• 1 Tbsp 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 Apple Cider Vinegar
• 1 tsp organic maple syrup
Directions
Place beans, olives and red onion 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 (skip this step if using spinach). 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.
To prepare the marinade, place umeboshi paste, minced parsley, water and maple syrup into a food processor. Purée, and pour over the beans. Mix well. Place in the refrigerator, and let marinate 8 hours or overnight. Mix just before placing in a serving bowl.
Nutritional Information
Per serving: 161 calories, 5g fat (29% calories from fat), 7g protein, 21g carbohydrate, 7g fiber, 0mg cholesterol, 420mg sodium