On my Monday night cook-fest for Christine, a menu I never plan, I made a 2 Bean Salad with lots of other goodies. With some things I bought, and some items she had left in the fridge and cupboards I created this salad that goes fast! I liked it so much that the next day, when at home, I whipped it up between feeding the baby lunch. Incidentally the baby and I shared the whole thing through out the rest of that day! It's full of protein, herbs and has Mushrooms and Tomatoes. The dressing is all vinegar and spices, very tangy and herb-filled! The beans make it pretty hardy so if just for a snack, or paired with dinner, its great.
Ingredients:
1 can of Garbanzo Beans (Chick Peas)
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper
Directions:
Rinse the beans (together) in a colander then let them sit to drain. Take the package of Mushrooms (if sliced add a "rough" chop, or leave sliced. I did it both ways) Saute lightly in a pan with a small amount of Olive oil, sprinkle dried Basil, Parsley and Lemon Pepper. When they look coated add the liquid (stock or base and water) to deglaze, once the stock is mostly absorbed deglaze again with the Balsamic vinegar. The Mushrooms should be moist but not soaked. Set them aside to cool ( room temp, maybe a little warm). In a bowl add the Red wine vinegar, Ginger, Garlic powder, a good sprinkle of Lemon pepper, Basil, Parsley and Chicken Base (careful with the Knorr, it's concentrated). Chop your Tomatoes, Onions and Garlic. Once the Beans are drained and Mushrooms are cooled throw all of it into a large bowl and mix. Let it sit or eat right away, either way it will keep well, but I couldn't keep my spoon out of it! :)
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