 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Kidney Bean Salad, by Claire Criscuolo, RN
This salad is so easy to prepare, so it's the perfect choice for the
lazy summer days ahead. And, it's nutritious too, with loads of fiber,
protein, Vitamins A and C, all good things.
Serves 6 1 15 ounce can organic kidney beans 1 Pound bag broccoli cole slaw mix, found in the produce section of the supermarket 2 Cloves organic garlic, finely chopped ½ Small jalapeno pepper, seeded and finely chopped, always wash your hands immediately after handling hot peppers 1/4 cup sliced almonds 1/4 cup organic raisins 3 Tablespoons extra virgin olive oil 1/4 cup freshly squeezed organic lemon juice, from about 1 lemon sea salt and pepper Drain the kidney beans into a colander, rinse them under cold water, then drain again. Turn the drained beans into a bowl. Add the broccoli cole slaw mix, the garlic, jalapeno pepper, almonds, and raisins. Using two large spoons or your hands, toss well to combine. Drizzle the oil evenly over the mixture then toss well to coat. Pour the lemon juice evenly over the mixture and toss well to coat. Sprinkle with sea salt and pepper, then toss well to combine. Taste for seasonings. Serve at room temperature or chilled. Toss again just before serving. |