Pat58
08-12-2000, 05:41 PM
I came up with this last night after a trip to the local Farmers Market and an extreme increase in humidity which begged for a cool dinner. This has enough folate, Vitamin C and Vitamin A for a whole day in one serving! NOTE fellow Weight Watchers, a double serving is 2 POINTS:
* Exported from MasterCook *
Farmer's Market Salad
Recipe By : Pat's Kitchen
Serving Size : 8 Preparation Time :0:00
Categories : Side Salads Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans
2 ears corn on the cob -- steamed
1 green bell pepper
1 red bell pepper
1 orange bell pepper
3 large tomatoes
1 15.5 oz. can kidney beans -- drained and rinsed
1/3 cup basil -- chopped
1/2 tablespoon ground black pepper
1/2 teaspoon sea salt
1/2 cup Good Seasons Basil Vinaigrette (use olive oil and follow lower fat recipe)
1. Steam corn, if necessary. When cool, slice the kernels into a large salad bowl.
2. Trim and wash green beans; bring a large pot of salted water to a boil and blanch them for 3 minutes. Immediately drain and immerse in cold water. Slice into 2" pieces and add to salad bowl.
3. Core each pepper and cut into 1 inch dice. Add to salad bowl.
4. Coarsley chop tomatoes and add with their juice to salad bowl. Sprinkle in salt and pepper, fresh basil and/or whatever fresh herbs you would like to add.
5. Add rinsed and drained kidney beans, drizzle with the vinaigrette and toss well. Cover and chill at least one hour, the flavor improves over night.
1 POINT PER SERVING
- - - - - - - - - - - - - - - - - -
NOTES : (1) This is a great way to use leftover steamed corn on the cob. If you're starting with fresh, steam it in the water you'll blanch the green beans in.
(2) Feel free to add chopped onion if you like. (I don't like raw onion)
[This message has been edited by Pat58 (edited 08-12-2000).]
* Exported from MasterCook *
Farmer's Market Salad
Recipe By : Pat's Kitchen
Serving Size : 8 Preparation Time :0:00
Categories : Side Salads Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans
2 ears corn on the cob -- steamed
1 green bell pepper
1 red bell pepper
1 orange bell pepper
3 large tomatoes
1 15.5 oz. can kidney beans -- drained and rinsed
1/3 cup basil -- chopped
1/2 tablespoon ground black pepper
1/2 teaspoon sea salt
1/2 cup Good Seasons Basil Vinaigrette (use olive oil and follow lower fat recipe)
1. Steam corn, if necessary. When cool, slice the kernels into a large salad bowl.
2. Trim and wash green beans; bring a large pot of salted water to a boil and blanch them for 3 minutes. Immediately drain and immerse in cold water. Slice into 2" pieces and add to salad bowl.
3. Core each pepper and cut into 1 inch dice. Add to salad bowl.
4. Coarsley chop tomatoes and add with their juice to salad bowl. Sprinkle in salt and pepper, fresh basil and/or whatever fresh herbs you would like to add.
5. Add rinsed and drained kidney beans, drizzle with the vinaigrette and toss well. Cover and chill at least one hour, the flavor improves over night.
1 POINT PER SERVING
- - - - - - - - - - - - - - - - - -
NOTES : (1) This is a great way to use leftover steamed corn on the cob. If you're starting with fresh, steam it in the water you'll blanch the green beans in.
(2) Feel free to add chopped onion if you like. (I don't like raw onion)
[This message has been edited by Pat58 (edited 08-12-2000).]