Navy bean and cashew salad (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Broccoli pieces |
| 1 | cup | Cauliflower pieces |
| 1 | cup | Cooked navy beans |
| ½ | cup | Cashew bits |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Cider vinegar |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Mustard powder |
| ½ | teaspoon | Paprika |
| Pepper | ||
| 1½ | teaspoon | Basil OR 1 1/2 t oregano OR 1 1/2 t tarragon |
Directions
DRESSING
Steam broccoli and cauliflower pieces until just cooked (not mushy). They will have a bright color. Combine with cooked beans.
Combine dressing ingredients and whir in the blender. Pour dressing over vegetable and bean mixture and refrigerate for 1 hour. Toss in the cashews.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: The Bagelry, Bellingham, Wash.
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