Makes:
15 servings as a side dish
Utensil:
Saladmaster Food Processor
7 Qt./6.6 L Roaster with Cover
10 Qt./9.5 L Roaster with Cover
6 Qt. (5.6L) Culinary Basket
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Need a quick potluck or picnic dish that is delicious and easy to prepare for a crowd? Combine seasonal ingredients and pantry staples into a fresh and nutritious side dish. This recipe pairs well with meat, fish, and poultry or on its own as a vegan entrée. Bean and legumes are an inexpensive, filling and protein-rich food. Beans are generally low in fat and great sources of calcium, iron and B vitamins.
1⁄4
cup
apple cider vinegar or red wine vinegar
(60
mL)
1
cup
red onion, thinly sliced, use Cone #4
(90
g)
2
cloves
garlic, finely minced, use Cone #1
28
ounces
chickpeas, drained and rinsed
(794
g)
28
ounces
kidney beans, drained and rinsed
(794
g)
28
ounces
pinto beans, drained and rinsed
(794
g)
1
lemon, juiced
2
pounds
green and yellow string beans, trimmed, cut into 1-inch (2.5-cm) pieces
(907
g)
1⁄4
cup
olive oil
(60
mL)
1
small bunch
fresh parsley, chopped
salt and pepper to taste
1
head
red or green leaf lettuce, trimmed and washed
Directions:
- Place vinegar in large mixing bowl. Add sliced red onions and garlic to vinegar and marinate for approximately 15 minutes to soften onions and garlic.
- Place culinary basket in sink and place chickpeas, kidney beans and pinto beans into basket; drain and rinse. Pour lemon juice over beans and toss gently.
- Pour beans on top of marinating red onions. Set aside.
- Place water (3 cups/700mL for 7 Qt. Roaster or 6 cups/1.4L for 10 Qt. Roaster) in roaster, attach Versa Loc™ handles, turn temperature to medium-high and cover.
- Add washed, trimmed and cut green and yellow beans to culinary basket; attach Versa Loc™ handles.
- When Vapo-Valve™ clicks, carefully remove cover and insert culinary basket with beans into roaster and re-cover.
- When Vapo-Valve™ clicks again, reduce heat to medium-low and cook for 4 - 6 minutes until beans are tender crisp.
- Remove roaster and culinary basket from stove; carefully remove cover. Lift basket out of roaster and drain. Pour beans directly into mixing bowl with onions and garlic.
- Pour olive oil on top of mixture, add parsley, salt and pepper and toss gently to combine, being careful not to mash beans.
- Chill salad in refrigerator until ready to serve.
- Serve bean salad on top of lettuce leaf as a side dish.
Tips:
- Substitute canned beans for dry cooked beans.
- Vary bean combination: black bean and cranberry beans or lentils and pinto beans.
- Add in different fresh chopped herbs: cilantro, chives or fresh thyme.
- If desired, reduce oil to 1/8 cup.
Directions
Tips
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