|
|
|
|
Recipe: Layered Five Bean Salad
|
Amount |
Ingredient |
| 2 |
Cup(s) |
*snowcap beans; cooked, cooled and drained |
| 2 |
Cup(s) |
tongues of fire; cooked, cooled and drained |
| 2 |
Cup(s) |
*rice beans; cooked, cooled and drained |
| 2 |
Cup(s) |
*Peruvian lima beans; cooked, cooled and drained |
| 2 |
Cup(s) |
*mocha beans; cooked, cooled and drained |
| 1 1/2 |
Cup(s) |
basil leaves; lightly chopped |
| 1/4 |
Cup(s) |
tarragon; lightly chopped |
| 2 |
|
red bell peppers, roasted, seeded and diced |
| 2 |
|
yellow bell peppers; roasted,seeded and diced |
| 5 |
Clove(s) |
garlic, minced |
| 3 |
|
lemons, juice only |
| 8 |
Ounce(s) |
extra virgin olive oil |
| |
|
salt and pepper to taste |
Directions:Place the beans each in their own separate bowl. In a separate bolw, blend the herbs, bell peppers, garlic, olive oil and lemon
juice together using a rubber spatula. Divide the bell pepper mixture evenly between the bowls of beans. Mix the bowls of beans separately and correct
the seasonings of each. In a straight sided glass bowl layer the bean mixtures evely one by one. Garnish and serve.
| Contact
| About Our Products
| Recipes
| Shop
|
|
|