July 28, 2009 at 6:42 pm (Beans, Entrée)
BBQ Potato Bean Salad on Plate & Baby Romaine Lettuce
My oh my, was I surprised at how good this was! I’m telling you, take this with you to a SAD barbeque and have a big plate of it with a slab of watermelon and you won’t feel like you are missing out. Provided the SAD eaters don’t scarf it all down before you get to it. So this started out as Mary McDougall’s Barbecued Bean Salad Recipe. But since I just wanted to slap the salad on a bed of lettuce and call it dinner I figured it needed to be changed up a bit. So I eliminated 1 of the 3 original cans of beans called for and added a couple of cold baked potatoes. I liked this better than the other McDougall potato salad recipe I’ve used this past year.
BBQ Potato Bean Salad
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
2 large baked potatoes, cooled, peeled and diced
1/4 medium onion, diced
1 stalk celery, diced
1 medium red bell pepper, diced
1 cup frozen corn kernels, thawed
½ cup bottled oil-free barbecue sauce
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
Stir together BBQ sauce, vinegar, & mustard. Add everything else and chill for a couple of hours.
July 25, 2009 at 4:12 pm (Entrée, Salads)
Tags: Couscous, Fat Free, McDougall, Vegan
Malaysian Salad On Bed Of Baby Romaine Lettuce In Flat Bowl
Malaysian Salad In Mix Bowl
Dressing, Red Bell Pepper, Grated Carrot, Pineapple, Peas, Water Chestnuts, Celery
Malaysian Salad Ingredients
Malaysian Salad Recipe
Another couscous salad. I had ½ a pineapple left after making yesterday’s couscous salad so I thought I’d use it up in this recipe. It may look very similar but the flavors and aroma is significantly different than the one I posted yesterday. The original source of this recipe is http://www.fatfree.com. I modified it to suit my own tastes.
2 cups cooked couscous
1 large red bell pepper diced
1 large carrot, grated
1 stalk celery, diced
2 green onions, sliced
1/2 cup frozen green peas
1 small can of sliced water chestnuts
1/2 medium pineapple, grilled and diced
1 cup bean sprouts
1/4 cup rice vinegar
1/4 cup pineapple juice
1 T minced fresh ginger
1 large clove garlic, pressed
3 T soy sauce
Stir together dressing ingredients. Toss with all other salad ingredients. Chill and serve.
Letha’s Notes: This was good but it had a little too much vinegar for my taste. Next time I’d cut the vinegar to 1 Tablespoons. I wanted to include the sprouts this time but they didn’t have any decent ones at the store, so I’ll try this with the sprouts next time. Perhaps I’ll grow my own. I started with sliced water chestnuts and then chopped them a little more. For photos of broiled pineapple see my recipe for Caramelized Pineapple Salsa I served this on a bed of baby romaine lettuce.