Ingredients:
16 oz. Can dark red kidney beans, rinsed and drained
2 Red delicious apples, cored and chopped
1/4 C. Green onion, chopped
1/4 C. Celery, chopped
1/4 C. Mild green chilies, diced
1 1/2 T. White vinegar
1 1/2 T. Vegetable or olive oil
1/8 t. Salt
Dash hot sauce (optional)
Procedure:
In a medium size bowl, combine the beans, apples, green onion, celery
and chilies, mix well
In a small bowl, whisk together the vinegar, oil, salt and hot sauce.
Stir into the bean mixture
Cover and refrigerate for at least 30 mins.
Serve and garnish
Notes:
Serve on a bed of lettuce
Garnish with sprigs and or chopped herbs, etc.
Can be served as a side dish, on its own, individually or in a
large bowl, with other salads as a buffet, etc.
Sweet Potato Black Bean
Salad:
Ingredients:
1 Lbs. Sweet potatoes, cooked, cubed
1 1/2 C. Black beans
1 C. Roasted peppers, julienned
1 Papaya, peeled, sliced
3/4 C. Watercress
1/2 C. Purple onion, diced
1/2 t. Chili powder
3 T. Garlic flavoured oil
2 T. Red wine vinegar
1/4 t. Hot pepper sauce
Procedure:
In a large bowl combine all the ingredients and toss to blend
Cover and let stand at room temperature for 15 minutes or refrigerate
for 1 hour
Serve and garnish
Notes:
Regular white potatoes can be used in place of the sweet potatoes
Serve on fresh greens and garnish with fried tortilla strips
Ingredients:
1 Lbs. Small shaped pasta, such as Rotini
2 C. Cooked roast beef, diced
3 Tomatoes, chopped
1 C. Zucchini, diced
1 C. Fresh parsley, chopped
1/2 C. Green onion, chopped
2 T. Fresh mint, minced
3 Cloves garlic, minced
1/2 C. Lemon juice
2 T. Olive oil
Salt
Fresh ground black pepper
Procedure:
Cook the pasta in a large amount of boiling water, drain and cool
under cold water to cool
In a large mixing bowl, combine the pasta, beef, tomatoes, zucchini,
parsley, onion and mint
In a small mixing bowl combine the rest of the ingredient, season to
taste and wisk together
Toss the oil dressing with the pasta mixture until well combined
Refrigerate until ready to serve
Serve and garnish
Notes:
Do not over cook the pasta
Serve on a bed of lettuce and garnish with fresh herbs such as mint or
parsley, etc.
Smoked Chichen And Cherry
Salad:
Ingredients:
4 1/2 C. Smoked chichen breast, chopped
1 1/2 C. Celery, diced
2 1/4 C. Onion, diced
2 1/4 C. Dried tart cherries, chopped
1 C. Pecan pieces, lightly toasted
1/2 C. Fresh basil, chopped
2 C. Low-fat mayonnaise
Salt
Fresh ground black pepper
1 t. Orange zest
3 T. Orange juice
Procedure:
Place all the ingredients in a mixing bowl, stir gently until well
combined
Keep refigerated until service
Notes:
Can be served on a bed of lettuce or on a sandwich
Ingredients:
4 Granny Smith apples, peeled, cored, sliced
16 oz. Can beets, drained, julienne
1/2 C. Radishes, sliced
1/4 C. Green onoin, chopped
1/4 C. Vinegar
1 T. Olive oil
1 t. Sugar
1/4 t. Ground allspice
Salt
Fresh ground black pepper
Dash of hot sauce (optional)
Procedure:
In a large bowl combine the apples, beets, radishes, and green onions
In a small bowl wisk together the vinegar, oil, sugar, allspice,
seasoning to taste and the hot sauce
Pour the oil and vinegar mixture over the beet mixture and toss
together well
Cover and refrigerate for at least 1 hour before serving
Serve and garnish
Notes:
Serve on a bed of lettuce and garnish with sprigs of fresh herbs