Beans Vegetable Salad tossed with Homemade Dressing

April 13, 2022

35 minutes

easy

serves 2

This Beans Vegetable Salad tossed with Dressing is a wholesome meal recipe. Cook Beans Vegetable Salad tossed with Dressing for lunch-time or dinner. Enjoy eating it; Beans Vegetable Salad tossed with Dressing is a trendy and popular food for any time meal. Jamaican Cooking’s Beans Vegetable Salad tossed with Dressing is seasoned in natural herbs and spices. This Beans Vegetable Salad tossed with Dressing is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	400 grams canned • Kidney, or Broad Beans - (alternatively; any cooked beans)
	½ small Cabbage (alternative, use Red Cabbage or both) shred flakes!
	2 cups Lettuce - shred it fine
	½ medium Carrot - shred flakes
	½ crown Broccoli (alternatively use Cauliflower) – cut small floret (optional)
	½ piece Cucumber - chop or diced it
	1 or 2 small Tomatoes - diced it
	½ or 1 cup Spinach - (hand full shredded) - optional
	½ piece Bell Pepper, or Sweet Pepper; Paprika (diced or sliced it)
	1 small or ¼ cup Onion (sliced or diced) - red or yellow;
	½ stack or ¼ cup Scallion (diced) use Chive instead
	3 cloves Garlic
	½ piece Red Pepper, or ¼ tsp. shredded - optional
	1 teaspoon Basil - flakes
	1 teaspoon Cilantro & or Parsley - flakes
	1 teaspoon Rosemary - flakes

MiQuel's Special Homemade Dressing:

	2 tablespoons Apple Cider or Wine Vinegar
	1 teaspoon Salt
	2 tablespoons Cooking Wine – use any type
	¼ cup Water
	2 to 4 tablespoons Cooking Oil, or Olive Oil - I used Coconut Oil
	2 tablespoons Ketchup

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Preparation:

Prepare all vegetables, peel or strip, trim spoilage, cut off stems. Add several drops white vinegar into bowl of water. Wash vegetables properly. (Cut off cabbage and lettuces’ stem, soak into tbs. salt with water removes worms/dirt. If using Broccoli do the same). Slightly scrape or scrub carrot, gives vegetables final rinse under fresh water. Peel the cucumber’s skin, or not! (Nevertheless, leave on some skin).

Open canned beans, throw off that water, and rinse with water twice. After that, gather spices, keep herbal separate, slice onion, dice scallion. (Keep these seasonings separate!) Now, sliced cucumber cut it in half or quarter, dice tomatoes, slice bell pepper, and shred spinach. Shred cabbage, lettuce, and then carrot flakes. (Combine all these vegetables into a bowl). Put aside!

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2.

Cook this Homemade Salad Dressing: (Toss the Salad))

Next, Put dry saucepan on medium/low #4. After minute, add coconut oil, after 30 seconds, add sliced onions, stir-in, allow 10 seconds sauté, lid off. (Sauté golden, adds additional flavors). Add diced scallion or chive, and mashed garlic; stir-in, allow sauté, lid off. After minute, add cooked beans, herbs, cooking wine, vinegar, stir-in well, allow 2 between 3 minutes; lid on. Finish and allow cooling!

After cool, combine vegetables salad with cooked seasoned beans. Serve at room temperature or refrigerated cool. Eat this Beans Vegetables Salad alone or with roll, and crackers

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

*Use dried or fresh herbs; chop fresh herbs fine