Cannelloni Bean Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:15
Categories    : Beans                            Low-Fat
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cannelloni beans - 19 oz -- rinsed and drained
   1      cup           cubed tomatoes
     1/2  cup           diced green pepper
     1/2  cup           diced red onions
     1/2  cup           minced fresh parsley
   2      ounces        part-skim mozzarella cheese -- diced
     1/4  cup           fresh lemon juice
   3      tablespoons   olive oil -- see note below
   1      tablespoon    balsamic vinegar
   1                    garlic clove -- minced
   2      teaspoons     grated lemon zest
     1/2  teaspoon      dried thyme
     1/4  teaspoon      freshly ground black pepper

In a large bowl, combine the beans, tomatoes, green peppers, onions,
parsley and mozzarella; in a small bowl, whisk together the lemon juice,
olive oil, vinegar, garlic, lemon zest, thyme and black pepper; pour over
the salad and toss well; serve chilled or at room temperature.

Per Serving: Calories 173, Sodium 183 mg, Protein 11 g, Fat 7 g,
Carbohydrates 21 g.

                      Chickpea And Green Bean Salad

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Chickpeas -- cooked
     1/2  Pound         Green Beans
                        -----Dressing For Chickpeas-----
     1/3  Cup           Oil
     1/4  Cup           Wine Vinegar
     1/4  Teaspoon      Salt
   1      Teaspoon      Garam Masala
   2      Cloves        Garlic -- crushed
     1/8  Teaspoon      Cayenne
                        -----Dressing For Beans-----
     1/4  Cup           Oil
   2      Tablespoons   Lemon Juice
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Garam Masala
   2      Tablespoons   Onion -- minced
   1      Teaspoon      Fresh Ginger Root -- grated

Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they
are still warm. Mix well. Cool, cover and set aside. Combine all
ingredients for green bean dressing. Wash and trim beans, and cut
into 3/4-inch long pieces. Steam or boil beans until just tender. Drain
thoroughly. Shake them in a colander until they look very dry. Put
beans in a separate bowl from chickpeas and pour bean dressing over
them. Let sit for 5 minutes. Combine the two beans and mix well. It's
best to let the chickpeas sit in their dressing for several hours
before mixing them with the green beans so the chickpeas can absorb
the flavors. Serve cold or at room temperature.

                      Chickpea And Green Bean Salad

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Chickpeas -- cooked
     1/2  Pound         Green Beans
                        -----Dressing For Chickpeas-----
     1/3  Cup           Oil
     1/4  Cup           Wine Vinegar
     1/4  Teaspoon      Salt
   1      Teaspoon      Garam Masala
   2      Cloves        Garlic -- crushed
     1/8  Teaspoon      Cayenne
                        -----Dressing For Beans-----
     1/4  Cup           Oil
   2      Tablespoons   Lemon Juice
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Garam Masala
   2      Tablespoons   Onion -- minced
   1      Teaspoon      Fresh Ginger Root -- grated

Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they
are still warm. Mix well. Cool, cover and set aside. Combine all
ingredients for green bean dressing. Wash and trim beans, and cut
into 3/4-inch long pieces. Steam or boil beans until just tender. Drain
thoroughly. Shake them in a colander until they look very dry. Put
beans in a separate bowl from chickpeas and pour bean dressing over
them. Let sit for 5 minutes. Combine the two beans and mix well. It's
best to let the chickpeas sit in their dressing for several hours
before mixing them with the green beans so the chickpeas can absorb
the flavors. Serve cold or at room temperature.

               Chickpea Salad with Garlic-Cumin Vinaigrette

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Garlic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried chickpeas -- soaked overnight; -O
   2 1/2  cups          Canned chickpeas
   1 1/2  cups          Finely diced red onion
   6      tablespoons   Extra-virgin olive oil
   4      each          Garlic cloves -- crushed
   1      each          Red jalapeno chili -- minced
   3      tablespoons   Finely chopped minced herbs -- (thyme, mint, tarrag
                        parsley -- cilantro)
   1      tablespoon    Cilantro leaves
   2      tablespoons   Red wine vinegar -- OR- lemon juice
   1 1/2  tablespoons   Coarsely crushed cumin seeds
                        Salt
                        Freshly ground black pepper

Drain soaked chickpeas and cook, covered, in water to cover
until tender, about 2 hours or a little longer.  Plunge them into cold water,
then rub them between fingers to remove the skins. 
(If using canned chickpeas, simply drain and rinse.)  Toss beans in a bowl with the onions.

For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs,
vinegar or lemon juice, salt, and pepper.  Pour over the salad and mix thoroughly.
Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. 
Add cilantro leaves as garnish.  Serve at room temperature.

                            Chilled Bean Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Green beans, sliced -- frozen
  10      ounces        Lima beans -- frozen
  10      ounces        English peas -- frozen
     1/2  cup           Onion -- chopped
   2                    Eggs; hard-cooked -- chopped
   8      ounces        Water chestnuts -- drained
                        choped
     1/2  cup           Mayonnaise
   1      teaspoon      Mustard -- prepared
     1/4  teaspoon      Salt

Cook beans and peas according to package directions; drain and let cool.
Add onion, eggs, and water chestnuts. Combine mayonnaise, mustard, and salt;
mixing well; stir into bean mixture. Cover and chill 8 hours or overnight.

                             DiJon Bean Salad

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        Kidney beans*
  16      ounces        Corn -- canned *1
  16      ounces        Chickpeas -- canned *1
   1      cup           Carrots -- fine chopped
   2      tablespoons   Onion -- chopped
   3      medium        Green onions -- chopped
   3      tablespoons   Sweet pickle relish
     1/2  cup           Italian dressing -- (no oil)
   3      tablespoons   Vinegar -- red wine
   2      teaspoons     Dijon mustard
   1      pinch         pepper
     1/8  teaspoon      garlic powder
   1      package       Equal sweetener


*1 Drained and rinsed
Combine first 7 ingredients in large bowl.
Place remaining ingredients in separate bowl.  Mix well and pour over bean mixture.  Toss to coat.

                         Fresh string bean salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Green beans
   2                    Tomatoes -- cut in wedges
   1      small         Onion -- sliced
     1/4  cup           Grated parmesan cheese
                        Ripe olives
                        Vinaigrette dressing
     1/3  cup           Olive oil or vegetable oil
   2      tablespoons   Wine vinegar
  10      milliliters   Garlic -- chopped
   1      teaspoon      Salt
     1/2  teaspoon      Prepared dark mustard
                        Dash of pepper

Remove ends from beans. If beans are large cut french style into lengthwise strips.
Heat beans and 1 inch salted water. 1/2 tsp salt to 1 cup water, to boiling.
Cook uncovered 5 minute. Cover and cook until tender, whole 10-15 minutes. Drain.

Prepare Vinaigrette dressing. Pour over warm beans and toss.
Cover and refrigerate at least 2 hours. Remove beans to lettuce lined
plate with slotted spoon. Add tomatoes and onion slices. Sprinkle with cheese; garnish with olives.

if desired fry bacon until crisp and then sprinkle over salad Mix all ingredients and serve

                    Insalata Di Fava (Fava Bean Salad)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Italian
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Dried fava beans -- soaked
   1      each          Onion -- quartered
   1 1/4  teaspoons     Salt
   2      teaspoons     Lemon juice
   2      tablespoons   Olive oil
   1 1/2  tablespoons   Parsley
     1/2  teaspoon      Salt
                        Pepper
   1      each          Garlic clove -- minced

Drain the beans & slip them out of their skins.  Set the skinned beans in a pot
with the onion & just enough water to cover. Turn the heat to medium, bring to a boil,
add salt & reduce to a simmer. Cover & cook until the water has almost evaporated &
the beans are tender & pulpy, 20 to 25 minutes.

Drain the beans.  Mix together the lemon juice, olive oil, parsley, salt & pepper.
Toss with the garlic & the cooked beans.

Serve as part of an antipasto plate or as we would serve a potato salad.

                            Kidney Bean Salad

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  75      ounces        Red Kidney Beans; Drained -- 5
                        Cans
   1      cup           Onion -- Chopped
     1/2  cup           Celery -- Chopped
     1/3  cup           Sweet Pickle Relish
     1/2  cup           Cider Vinegar
     1/2  cup           Sugar
   1      large         Egg -- Slightly Beaten
   2      teaspoons     Dry Mustard

Combine the kidney beans, onion, celery, and pickle relish in a large bowl,
blending well, then set aside.
Combine the vinegar, sugar, egg and mustard in 1-quart saucepan, blending well
, then cook over low heat, stirring constantly, 7 minutes or until the mixture thickens.
Remove from the heat. Pour the vinegar mixture over the vegetables, tossing gently
to coat well. Cover and refrigerate at least 6 hours before serving.

                         Lima Bean Salad - Mom's

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          10oz pkg frozen lima beans
   2      cups          Sliced fresh mushrooms
   1      cup           Chopped red onion (can use
                        Regular
     1/3  cup           Chopped ripe olives
     1/4  cup           Snipped parsley
   1                    4oz jar diced pimento -- drain
     1/3  cup           White wine vinegar
     1/4  cup           Olive oil (or vegetable)
   2                    Cloves garlic minced
     1/2  teaspoon      Sugar
     1/2  teaspoon      Salt
     1/2  teaspoon      Lemon juice
     1/8  teaspoon      Pepper

Cook lima beans according to package.  Drain, rinse with cold water; drain again.
  In mixing bowl, combine beans, mushrooms, onion, olives, parsley and pimento
. For dressing, combine vinegar, oil, garlic, sugar, and salt, lemon juice, and pepper.
Cover, shake to combine. Pour over bean mixture.
Toss bean mixture and dressing in a plastic bag to get thorough coating.
Chill 3 to 24 hours, stirring/tossing once or twice. Best if chilled overnight
and allowing to marinate. Serves 8-10, 168 calories per 1/2 cup serving.

                             Mixed Bean Salad

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Lunch                            Mcdougall

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Green beans -- cut in 1" piece
     1/2  cup           Celery -- sliced
     1/2  cup           Purple onions -- sliced
   1 1/2  cups          Kidney beans, cooked -- draine
   1 1/2  cups          Garbanzo beans, cooked -- drai
                        Dressing:
     1/2  cup           Cider vinegar
     1/2  cup           Apple juice -- unsweetened
   2      tablespoons   Mustard -- prepared
   1      tablespoon    Cornstarch
     1/4  teaspoon      Black pepper -- ground

Preparation Time: 8:25 Steam the green beans over boiling water for 6 minutes,
until crisp-tender. Rinse in cold water and drain well. Combine with the celery,
onion, kidney beans, and garbanzo beans. Toss gently and set aside.
Combine the dressing ingredients in a small saucepan. Cook over medium
heat for 5 minutes, stirring frequently, until thickened. Pour over the bean
mixture and toss gently to coat. Cover and chill for 6 to 8 hours or overnight.

HINT: Frozen green beans may be used instead of fresh. Use 1 10-ounce package,
thawed under cold water.

                             Napa Bean Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Regional

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5 1/2  pounds        Green beans
   1      small         Red onion -- finely chopped
     3/4  cup           Black Greek olives -- pitted
                        quartered
   8      ounces        Chevre -- crumbled
   3      tablespoons   Vinegar
     1/3  cup           Olive oil
   1                    Clove garlic -- pressed
     1/4  teaspoon      Cayenne
     1/2  teaspoon      Salt

Trim the green beans and cut into strips. Blanch in boiling salted water until
crisp but tender. Immediately immerse into cold water. Place the onion, olives
, and cheese in a bowl. Add the cooled beans. Mix the remaining ingredients
until thoroughly blended. Pour over the salad and mix gently, being careful
not to break up the cheese. Let stand at room temperature until ready to serve.

                          Spicy Black Bean Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Vegan
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Papayas -- ripe
   4      cups          Beans, black -- cooked
   2      large         Tomatoes, red -- diced
   2      large         Tomatoes, yellow -- diced
   2      cups          Cilantro, fresh -- chopped
   3 1/2  teaspoons     Chili paste OR
                        Pepper, jalapeno -- chopped
   4      tablespoons   Vinegar -- balsamic
   2      tablespoons   Oil -- olive

Cut papayas in half and gently scoop out and discard seeds.

Combne remaining ingredients.

Spoon mixture into each papaya half and serve.

      Spicy Black Bean Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Vegan
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Papayas -- ripe
   4      cups          Beans, black -- cooked
   2      large         Tomatoes, red -- diced
   2      large         Tomatoes, yellow -- diced
   2      cups          Cilantro, fresh -- chopped
   3 1/2  teaspoons     Chili paste OR
                        Pepper, jalapeno -- chopped
   4      tablespoons   Vinegar -- balsamic
   2      tablespoons   Oil -- olive

Cut papayas in half and gently scoop out and discard seeds.

Combne remaining ingredients.

Spoon mixture into each papaya half and serve.

                        Szechuan Green Bean Salad

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Peanut oil
     1/2  pound         Green beans -- cut into
                        -2" lengths and cooked
                        -al dente
   1      teaspoon      Fresh ginger -- grated
   1      lg            Garlic clove -- crushed
   1      teaspoon      Sugar
   2      tablespoons   Sherry (essential!)
     1/2  teaspoon      Salt
   2      teaspoons     Chili puree with garlic
                        -find this in oriental
                        -section or Asian)
   2      tablespoons   Soy sauce
   1      teaspoon      Sesame oil
     3/4  teaspoon      Cornstarch
   1      tablespoon    Water

Combine last 2 ingred. and set aside.  Heat peanut oil, ginger, and garlic
and stir-fry 30 seconds.  Add beans, sugar, sherry, salt, chili puree, soy
sauce and cook 2 min more. Stir in cornstarch/water and cook till it gets
thickened, then stir in sesame oil. Chill. 4 Servings.