Vegetable And Bean Salad Recipe Recipe

Name: Vegetable And Bean Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. green peas; 1 c. green beans; 3/4 c. dry red kidney, soaked and cooked and liquid removed or possibly use 1 can (16 ounce.) can; 1/2 pound cooked potatoes, cubed; 1/4 pound fresh mushrooms; 1 celery heart; 1/2 pound hard cabbage, red or possibly green; 2 tbsp. minced chives; 1 clove garlic; Sea salt; Freshly grnd black pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon sugar; 1 tbsp. extra virgin olive oil

Servings: persons

1 c. green peas
1 c. green beans
3/4 c. dry red kidney, soaked and cooked and liquid removed or possibly use 1 can (16 ounce.) can
1/2 pound cooked potatoes, cubed
1/4 pound fresh mushrooms
1 celery heart
1/2 pound hard cabbage, red or possibly green
2 tbsp. minced chives
1 clove garlic
Sea salt
Freshly grnd black pepper
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 tbsp. extra virgin olive oil

1
Steam peas and green beans together till they're just tender then drain them.
2
Put them into a bowl with the kidney beans and potatoes.
3
Wash and slice the mushrooms and celery wash, and shred the cabbage.
4
Add in these all to the bowl, together till the chives.
5
Peel the garlic and crush it in a little salt, then dice it and put it into a small bowl with a grinding of pepper, the mustard, sugar, and vinegar.
6
Mix well then gradually stir in the oil and pour over the vegetables in the bowl.
7
Tossing them lightly so which they are well coated.
8
Serve the salad in a glass bowl or possibly on a base of crisp lettuce on a flat plate.
9
It's nice with homemade brown bread or possibly pita bread.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. green peas, 1 c. green beans, 3/4 c. dry red kidney, soaked and cooked and liquid removed or possibly use 1 can (16 ounce.) can, 1/2 pound cooked potatoes, cubed, and more.

Yes, Vegetable And Bean Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable And Bean Salad Recipe

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