Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, June 11, 2017

Easy Bean #Salad #Recipe!

Hey Everyone!!

I'm back with another one of my favorite warm weather recipes! Enjoy! :-)

1 12oz can light red kidney beans
1 12oz can dark red kidney beans
1 12oz can black beans
1 12oz can pinto beans
1 12oz can chickpeas
3 cups raw kale
1 jalapeno or chili pepper chopped fine
2 cups cooked quinoa
1 cup and 2 tbsps extra virgin olive oil
1/3 cup red wine (or balsamic) vinegar
5 cloves garlic minced fine
Salt and pepper to taste

Pour all the cans of beans into a colander, rinse thoroughly, and set aside to drain. In a skillet, heat 2 tablespoons of olive oil, 2 cloves of garlic, the kale, and the pepper until the kale wilts. Mix the cooked kale and pepper with the beans and the cooked quinoa. In a separate bowl, whisk together the remaining olive oil, garlic, vinegar, and salt and pepper to taste. Toss the dressing with kale, pepper, beans, and quinoa. Serve chilled as a salad.

A chopped onion and/or a shredded carrot are also good in this salad. If spice isn't your thing, just leave out the pepper or replace it with a sweet bell pepper. Also, any of the beans can be replaced with your favorite beans.

Bon Appetit!

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