|Bean Power (Cancer Prevention Cookbook)|
|by Tamara Holt|
A guide to eating beans features eighty-five recipes (each of which follows American Cancer Society guidelines for low-fat, low-cholesterol, and h...
Results 1 - 10 of 49 for cold bean salad
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Drain beans and wash. Combine ... serving. Great on green salad or over pasta. Broccoli and onions also add wonderful flavor and color when served as a salad.
Mix corn, beans, tomatoes, vinegar, ... paprika. To serve, mound rice on serving plate. Top with corn and bean mixture. Spoon yogurt dressing over all. Enjoy!
Mix all ingredients except beans. Fold in green beans and refrigerate until serving time.
Cut off ends from beans and discard. Wash ... and rinse with cold water. Mix all ... beans. Let marinate in the refrigerator a few hours before serving.
Drain beans and mix together. Set overnight.
Mix well, add salt, pepper, chopped onions and 1 can green beans. Chill can also add 1 small can mushrooms, if desired.
Mix all ingredients and refrigerate for 1 hour before serving.
Drain liquid from vegetables. Combine 1 cup oil, 1 cup sugar, and 1 cup vinegar. Pour over vegetables. Let marinate overnight. Drain liquid. Serve. ...
Drain all the cans of beans, rinsing the ... marinated for 24 hours. Stir occasionally. Before serving, drain off most of the dressing. Should be served cold.
Mix all ingredients. Refrigerate for 5-6 hours before serving.
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