酸甜菜豆沙拉 Sweet & Sour Bean Salad

10 人份

醬汁:

2        瓣        大蒜 -切碎
1        個        紅洋蔥-切成薄片
1 / 2   杯        蘋果醋
1 / 2   杯        紅葡萄酒醋(或工研醋)
1 / 2   杯        沙拉油
1        茶匙    鹽
2 / 3   杯        糖
1        茶匙    乾燥的芥末粉(可用醬代替)
3 / 4   茶匙    黑胡椒粉

 

青菜及豆類:
30       盎司    新鮮燙熟的長豆
15       盎司    鷹嘴豆-罐裝
15       盎司    黑豆- 罐頭
15       盎司    大紅豆- 罐頭
15       盎司    白豆- 罐頭
11       盎司    甜玉米 -罐頭

做法：
先將醬汁混合好，加上所有的青菜及豆類就大功告成，冷藏隔天味道更好。您可以外加其他燙熟的花椰菜、紅蘿蔔、切丁甘藍菜等等。
說明：豆類因為烹煮時間很長，所以買罐頭是個好主意，但是切記要用開水沖掉多餘的鹽分再使用，可保存一星期。
更多食譜

 10 servings

vinaigrette:
2                             cloves                   garlic — finely chopped
1                             whole                    red onion — thinly sliced
1/2                         cup                        cider vinegar
1/2                         cup                        red wine vinegar
1/2                         cup                        canola oil
1                             teaspoon             salt
2/3                         cup                        sugar
1                             teaspoon             dry mustard
3/4                         teaspoon             ground black pepper

Vegetables:
30                           ounces                 green beans — canned or fresh
15                           ounces                 garbanzo beans — canned
15                           ounces                 black beans — canned
15                           ounces                 kidney beans — canned
15                           ounces                 white beans, canned — Canned
11                           ounces                 sweet corn — canned 

 

Combine first 9 ingredients. Open cans and drain beans.Combine dressing and beans. Refrigerate.

 
Serving Ideas : You can use fresh green bean, broccoli or cauliflower. Seconday day taste better.

 

 

More recipes