Marinated Bean & Veggie Salad
July 2, 1999 Other Contributors
About
This salad is chock full of beans and the goodness of a wide array of veggies. It takes about 45 minutes to an hour to prepare, but keeps for one week in the refrigerator. A colourful, handy salad for a quick nutritious meal. You can add, delete or substitute veggies as you please.
Ingredients
| Garbanzo beans, rinsed & drained | 1 x 16 oz can | |
| Kidney beans, rinsed & drained | 1 x 16 oz can | |
| Sliced water chestnuts, rinsed & drained | 1 x 8 oz can | |
| Broccoli, broken into florets | 1 head | |
| Cauliflower, broken into florets | 1 head | |
| Green pepper, cut into small chunks or strips | 1 ea | |
| Red pepper, cut into small chunks or strips | 1 ea | |
| Celery stalks, sliced | 8 ea | |
| Carrots, sliced | 8 ea | |
| Red onion, cut into chunks | 1 ea small | |
| Yellow onion, sliced | 1 ea | |
| Green onions, sliced | 4 ea | |
| Radishes, sliced | 1 bunch | |
| Red cabbage, knife shredded | 1/4 head | |
| Zucchini, diced | 1 ea | |
| Salad dressing of choice | 1 cup |
Directions
- Steam broccoli florets for five minutes. If desired, rinse with cold water.
- Prepare all other veggies and place in huge bowl with lid (or divide veggies into two smaller bowls).
- Toss with dressing.
- Cover and chill for several hours.
Editor’s Notes
- The directions mention steaming the broccoli but not the cauliflower. As they are both cruciferous vegetables, you may wish to steam both for better digestibility.
- Some people experience heartburn from raw onions. This can sometimes be alleviated by cooking, so consider steaming, microwaving or sautéing the onions before adding to the salad.
Source
This recipe was found on Usenet several years ago. The original source is unknown.
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