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Marinated Bean and Vegetable Salad
Marinade:
1/3 cup red wine vinegar
1/4 cup canola oil
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup barley malt
Salad:
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can light red kidney beans, rinsed and drained
1 cup cucumbers, peeled, seeded and sliced
10 small radishes, sliced
2 ribs celery, diced
1/2 cup chopped green onions
1 tablespoon thyme, see note
1 cup diced green pepper
1/2 bunch parsley, chopped
1 tablespoon oregano, see note
1 tablespoon basil, see note
Note: Use fresh herbs if possible.
Mix marinade ingredients together and set aside. Prepare the salad ingredients.
Mix the marinade into the beans, vegetables and herbs. Refrigerate 4 hours or longer, shaking bowl to disperse marinade. Serves 8 to 10.
Anabell Kinney
Thursday, March 18, 1999
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