Title: Italian Bean Salad
Categories: Beans/peas/, Eat-lf mail, Low fat
Yield: 8 servings

1 lb Dried White Beans; Note 1
1 lg Onion; White Or Yellow,
-Chopped
3 Cloves Garlic; Rough Chopped
6 c Water
1 Bay Leaf
Salt
2 Cloves Garlic; Minced
1/4 c Red Wine Vinegar
1 md Red Onion; Thin Slice
2 tb Lemon Juice
1 tb Balsamic Vinegar
1 ts Dijon Mustard
1 Red Bell Pepper; Cut In 1"
-Slices
1/4 c Chopped Fresh Basil; Or
-Chopped Parsley Or Combo
1 ts Chopped Fresh Sage
Freshly Ground Black Pepper

Note 1: OR borlotti beans, washed, picked over and soaked overnight or for
at least 6 hrs

Serve this delicious salad warm in the winter or chilled in the summer. It
makes a wonderful main dish.

Drain the beans and combine with the white or yellow onion, the chopped
garlic, the water and the bay leaf in a large, heavy-bottomed soup pot.
Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to
taste and half the minced garlic, cover and cook 30 min to an hour, or
until tender. Drain, reserving the cooking liquid.

Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the
red onion. Add more water to cover if nec and soak 30 min. Drain.

Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C
cooking liquid from the beans. Add salt and pepper to taste and adjust the
seasonings. Toss with the beans in a salad bowl, along with the red onion,
bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.

Serving Size: 1 C Make 5 C Serves 6 - 8

According to book: Cal 100, Fat 0.5g, Sodium 189mg

Entered into MasterCook by Reggie Dwork

This salad was created by Martha Rose Shulman.

Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.

Posted to EAT-LF Digest by Reggie Dwork on Jun 26,
1999, converted by MM_Buster v2.0l.