Honey-orange bean and vegetable salad is a nutritious, meatless creation that can serve as a main dish or a side dish. Its juicy slaw-style combination of beans, vegetables and fruit makes it ideal for an early spring menu.
Note that any kind of canned or dry-packaged beans may be substituted for those suggested in the recipe you may vary the types you use according to your preference.
Honey-Orange Bean and Vegetable Salad
15-ounce can red kidney beans or large lima beans, or 1 1/2 cups cooked dry-packaged kidney or lima beans, rinsed and drained
15-ounce can navy beans or chickpeas, or 1 1/2 cups cooked dry-packaged navy beans or chickpeas, rinsed and drained
15-ounce can pinto or red beans, or 1 1/2 cups cooked dry-packaged pinto or red beans, rinsed and drained
2 cups thinly sliced red cabbage
1 cup small broccoli florets
1/3 cup raisins
1/3 cup sliced dried apricots
1/3 cup walnut pieces
Honey-Orange Dressing (recipe follows)
Combine all ingredients except Honey-Orange Dressing in salad bowl. Drizzle with Honey-Orange Dressing, and toss.
Makes eight side-dish servings of about 3/4 cup each (or four main-dish servings).
Nutrition information per serving: 297 cal., 8 g fat, 49 g carbo., 412 mg sodium, 12 g pro., 10 g dietary fiber, 0 mg chol.
1/3 cup cider vinegar
1/4 to 1/3 cup honey
3 tablespoons frozen orange juice concentrate
2 tablespoons canola oil
2 teaspoons poppy seeds
Mix all ingredients thoroughly.