Tag Archives: vegetarian

What’s for Dinner?

Four Bean Salad

Homemade Four Bean Salad

 

The traditional Four Bean salad consists of a few things that I do not put into my own salad. First of all, a lot of the recipes used canned beans, which is great if you are in a hurry, but I prefer beans that I need to soak overnight. I feel as though they taste better. So, here is MY recipe for a Four Bean Salad:

Ingredients:

  • 2/3 cup granulated sugar
  • 1 scant teaspoon celery salt
  • 1/2 extra-virgin olive oil
  • 1/2 red wine vinegar
  • 1/2 cup tarragon vinegar, or substitute cider vinegar
  • 14 onces of garbonzo beans (soaked overnight)
  • 14 ounces of Kidney beans (soaked overnight)
  • 14 of soy beans (soaked overnight)
  • 14 ounces of green beans (cooked)
  • one red bell pepper, chopped.
  • small jar pimientos, drained, about 2 tablespoons
  • 1/2 medium red onion, halved and thinly sliced
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.

Serves 8- 10 people.

Hints: Now, sometimes I like to add some edemame to the salad too. I like to use soy beans instead of wax beans because I really like soy beans and am not a real big fan of the texture of waxed beans. If you are a fan of any kind of other bean, go ahead and use it. If you like pinto beans or black beans…add ’em! I usually do not use as much sugar as 2/3 cup (I use about 1/3 cup). If there is too much liquid in the bowl, drain it.

Uncooked beans

Tastes great alone or a side to a protein dog and spinach salad. Even great with marinated tofu and some red potatoes. Or… if you are a carnivore  (I am a vegan, as of the January 1, 2011-and LOVIN’ it!) BBQ a shrimp skewer or a strip steak and some potatoes!

 

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What’s for Dinner?

A relative of mine had recently asked what kind of vegetarian/vegan meals do I make and what are some good recipes. Now, I just want to make sure that all of you know that I am a vegetarian (used to be a vegan about 2 years ago), however my boyfriend is a carnivore (sometimes make two meals a night for dinner). While my many ‘experiments’ have gone array, there are only a few that my boyfriend will eat (let alone myself). In fact, here is one that is frequently REQUESTED (and my favorite, I also made it last night):

Cuban Black Beans and Rice

(and it really does look like this when you are plating).

Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat.
  3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the cumin and cook for 1 minute.
  5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
  6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.

Nutritional Information

  • Per Serving
  • Calories 368
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 1077mg
  • Protein 14g
  • Carbohydrate 71g
  • Fiber 11g