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Bean salad recipes - 5 recipes

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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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  • 1 medium tomato diced
  • 1 medium purple onion chopped
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  • 1 cup grated cheese
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A relatively simple salad that came about when a friend gave me a box of red quinoa

  • 1 cup well rinsed red quinoa
  • 2 cups water or vegetable broth
  • 1/4 cup minced cilantro
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  • 1 tablespoon fresh lime juice
  • 2 teaspoons chipotle paste or powder
  • 1 teaspoon ground cumin
  • 1/2 cup walnut or other nut oil
  • Coarse kosher salt
  • Fresh ground black pepper
  • 1 15 ounce can black beans
  • 6 thin sliced green onions
  • 1/4 cup minced red onion
  • 1/4 cup fine chopped red bell pepper
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Combine dressing ingredients

  • 2 cans red kidney beans, drained and rinsed
  • 2 cups frozen sweet corn, thawed
  • 1 1/2 cup frozen sweet peas, thawed
  • 1/2 red onion, diced
  • Mixed greens
  • 2 tbsp vegan simulated bacon bits
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  • 1/3 cup Nayonnaise or mayo
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  • 1 tbsp Dijon mustard
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By

Pour tuna into bowl and break up with fork

  • 1 (7 ounce) can premium canned tuna, drained
  • 3/4 cup red onion, thinly sliced crosswise
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  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper, to taste
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