Kate's Cuisine

Apr 13 2012

Bean Salad

For the dressing:

Juice of one lemon $0.35
4 tablespoons rice vinegar $0.56
1 cup olive oil $0.46
2 tablespoons Dijon mustard $0.24
4 teaspoons freshly grated ginger $0.57
2 teaspoons cumin $0.50
2 teaspoons coriander $0.32
1 teaspoon salt $0.01
1/2 teaspoon ground black pepper $0.01

For the salad:

1 small can chickpeas, drained and rinsed $1.28
1 small can red kidney beans, drained and rinsed $0.72
1 small can black-eyed peas, drained and rinsed $1.19
1/2 cup sun-dried tomatoes, packed in oil, chopped $3.99
2 green onions, thinly sliced $0.14
2 stalks celery, finely diced $0.26

Total Cost    $10.60
Cost per Serving $1.32

1.) Place all of the ingredients for the dressing in a medium-sized bowl and mix well. After all ingredients are thoroughly combined, set aside and allow to rest at room temperature for 15 minutes or longer to allow the flavours to marry.

2.) Meanwhile, place the remaining ingredients in a large bowl. When the dressing ingredients have sat for some time, mix the dressing once more and then spread over the other salad ingredients. Use as much as you would like; the dressing is very nice for salad and can be kept for up to two weeks in the fridge (you’ll need to allow it to come to room temp before serving so that the oil can once again liquify.)

3.) Serve and enjoy!

Read the Bean Salad review here

2 responses so far

2 Responses to “Bean Salad”

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  2. kateon 18 Apr 2012 at 5:30 pm

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