Recipe courtesy Goya MyPlate
Healthy Tasty Affordable Latin Cookbook pg21
INGREDIENTS:
• 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained
and rinsed
• 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained
and rinsed
• 1 can (15.5 oz.) GOYA® Low Sodium Red Kidney Beans,
drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped (2 cups)
• 1 red bell pepper, seeded and fi nely chopped (about 1 cup)
• 2 tbsp. fi nely chopped fresh cilantro
DRESSING INGREDIENTS:
• 3 tbsp. GOYA® Red Wine Vinegar
• 2 packets GOYA® Salad and Vegetable Seasoning
• 1 tbsp. GOYA® Lemon Juice
• ¼ cup GOYA® Extra Virgin Olive Oil
DIRECTIONS:
• 1.In large serving bowl, mix together blackeye peas, chick
peas, kidney beans, cucumbers, peppers, and cilantro.
• 2. In small bowl, whisk together vinegar, salad and
vegetable seasoning, and lemon juice. Slowly drizzle in
olive oil, whisking constantly, until blended. Pour dressing
over bean mixture. Toss well to coat completely.
RECIPE: MyPlate 3 Bean
Salad served with RICE
YIELD: 10 Servings
SERVING SIZE: About ½ cup salad + 1/3 cup of rice
PREP TIME: 10 min. TOTAL TIME: 15 min.
FOR A FREE GOYA MYPLATE COOKBOOK GO TO:
http://www.goya.com/english/myplate2013.html#.VhvwFfl Viko
Noviembre/Diciembre 2015 | |
51
AbastoMedia.com
