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Here are a few more: REC: Black Bean and Mango Salsa, Lentil Salad, and Tuscan Tuna and Cannellini


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Dawnie2u@gmail.com
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Posted to Thread #2945 at 4:15 pm on Aug 8, 2006

* Exported from MasterCook *

BLACK BEAN AND MANGO SALSA

Recipe By : AGM
Serving Size : 1 Preparation Time :0:00
Categories : Beans Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can black beans -- (14 ounce) rinsed
and drained
1 ripe mango -- diced very small
2 tablespoons chopped fresh cilantro
1/4 cup finely diced red peppers
1/4 cup finely diced green peppers
1 tablespoon finely diced red onion
Juice of 1 lime
Salt and pepper to taste

Mix all together and refrigerate.



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* Exported from MasterCook *

LENTIL SALAD

Recipe By : Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)

Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.

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NOTES : Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
* Exported from MasterCook *

Tuscan Tuna and Cannellini Salad

Recipe By : Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
I sub garbanzo beans for the cannillini beans, I found them to break down too easily.
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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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