Marinated Bean & Veggie Salad

Name: Marinated Bean & Veggie Salad
Ingredients: 1 x 16 oz can Garbanzo beans, rinsed & drained; 1 x 16 oz can Kidney beans, rinsed & drained; 1 x 8 oz can Sliced water chestnuts, rinsed & drained; 1 head Broccoli, broken into florets; 1 head Cauliflower, broken into florets; 1 ea Green pepper, cut into small chunks or strips; 1 ea Red pepper, cut into small chunks or strips; 8 ea Celery stalks, sliced; 8 ea Carrots, sliced; 1 ea small Red onion, cut into chunks; 1 ea Yellow onion, sliced; 4 ea Green onions, sliced; 1 bunch Radishes, sliced; 1/4 head Red cabbage, knife shredded; 1 ea Zucchini, diced; 1 cup Salad dressing of choice

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.