5 BEAN SALAD

5 BEAN SALAD image

Categories Salad Vegetable Side Steam Low Fat

Yield 18-24 servings

Number Of Ingredients 21

Ingredients

1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained)
1 cup dried field peas (2 cans rinced and drained
1/2 cup dried red kidney beans (1 can rinced and drained)
1 cup fresh green peas (1 cup frozen)
2 large ears of corn scraped and cob discarded (1 cup frozen whole-kernal corn)
1 1/2 pounds fresh green beans, snapped into 1 inch pieces (2 cups frozen green beans)
1 medium zucchini
1 medium yellow squash
1 large onion with top
1/2 bunch fresh parsley (1/4 cup dried parsley)
1/2 cup chopped green, yellow or red pepper (optional)
1/2 cup chopped celery (optional)
2/3 cup fresh mung bean sprouts (1 can bean sprouts rinced and drained)
2 T lemon juice
2 T Balsamic Vinegrette
1/3 cup olive oil
3 tsp Seasoning Salt (divided)
2 tsp granulated garlic (divided)
1/2 tsp red pepper flakes
1/2 tsp dried rosemary
Cherry or grape tomatoes

Steps:

Soak dried beans in water overnight. Drain water off and cover with fresh water. Add 1 tsp seasoning salt & 3/4 tsp granulated garlic. Bring to boil, cover, reduce heat and simmer 20 -25 minutes until beans are cooked thoroughly, but remain crisp. Drain and rince with cool water. Set aside. Steam fresh green beans for 5 minutes. Add fresh peas and continue to steam for 5 minutes. Add fresh corn, remove from heat and let stand 2 - 3 minutes. (If you are using frozen vegetables, steam the green beans for a minute or two, the others will be alright to simply thaw.) Slice squashes lengthwise, then slice halves into 1/4 inch thick slices. Slice halved onion bulb thinly. Chop tops and set aside. Chop parsley and other fresh vegetables as desired. Mix all ingredients in a large bowl. Add bean sprouts. Season with remaining garlic, seasoning salt, salt, pepper, red pepper flakes and rosemary. Stir well. Drizzle Balsamic Vinegrette over vegetables. Mix well. Add additional seasoning/herbs to taste. Add Lemon Juice and mix. Add Olive oil 1 Tbs at a time and mix after each addition. Add more to personal preference. Cover and refridgerate for 1 to 2 hours before serving. Add halved cherry or grape tomatoes at time of serving.

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