Hello! I want to share with you a salad my son shared with me from California. He was here with us for a month during the holidays. We enjoyed his presence, and I enjoyed learning from him the healthy recipes he has acquired living in California. You can add this to lettuce for a salad or serve with chicken or fish. Serve with soft corn tortillas which have been cut into 4’s and placed on a cookie sheet and baked in the oven until completely crisp.
You know what is coming next, just enjoy and have fun, Let's Have Some Fun!
California Bean Salad
3 cups lentils – If using canned or fresh, drain juice
2 cans black beans – Drain juice
1 can red kidney beans – Drain juice
1 ½ cups canned corn – Well drained
1 cup red and green salad onions
1 bell pepper chopped
¼ cup chopped cilantro
1 cup Canola Oil
½ cup cidar vinegar
1 tablespoon Dijon mustard
1 ½ teaspoon ground cumin
1 teaspoon ground coriander
2 to 3 chopped clove garlic
Salt and pepper to taste
Mix all of the above and refrigerate before serving.
Serve on the side with your favorite chicken or poultry. My sister and her family enjoy this recipe, you can too!
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