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Basil Bean Salad PDF Print E-mail
Ingredients (use vegan versions):
  • 1 (15 to 16 oz.) can dark kidney beans, rinsed and drained
  • 1 (15 oz.) can garbanzo beans, rinsed and drained
  • 1 (14-1/2 oz.) can cut green beans, drained
  • 1 (14-1/2 oz.) can wax beans, drained
  • 1 small jar diced pimientos
  • 1 (15 to 16 oz.) can whole kernel corn, drained
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup vegan white wine vinegar,
  • 6 tablespoon Granulated vegan sugar
  • 2 teaspoon Dried bazil
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Ground vegan mustard
Directions:

In a large bowl, combine beans, green pepper, onion, corn and pimientos. In a small bowl, combine vinegar, oil, vegan sugar, basil, mustard, Creole seasoning and pepper; mix well. Pour over bean mixture; toss to coat. Chill for several hours or overnight; stir occasionally.

Yield: 10 to 12 servings.

I have more free recipes at my website - http://goodfood.webjump.com Chef David Heppner, author Simply Delicious Cookbook

Serves: 12

Preparation time: 20 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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