Pink and Red Salad Recipe
Ingredients
| Pinto beans -4 cups cooked or | ||
| Canned pinto beans -two 15-ounce cans, drained | ||
| Red cabbage | 2 Cup (16 tbs), finely shredded | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Radishes | 1 Cup (16 tbs), finely chopped | |
| Cucumbers -1 cup, seeded and finely chopped | ||
| Onion | 1/4 Cup (16 tbs), finely chopped | |
| Oil | 1 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
Directions
MAKING
1. Take a bowl and add pinto beans or canned pinto beans, red cabbage, celery, radishes, cucumbers and onion into it.
2. Take a blender and add oil, cider vinegar, mayonnaise, salt, pepper and dry mustard into it and whirl until well blended.
3. Spoon the dressing mixture over the vegetables and toss such that vegetables get coated.
4. Cover the mixture and refrigerate for several hours thereby allowing the mixture to marinate.
5. Toss the mixture.
SERVING
6. Spoon the pink and red salad on greens and serve it with rice.
1. Take a bowl and add pinto beans or canned pinto beans, red cabbage, celery, radishes, cucumbers and onion into it.
2. Take a blender and add oil, cider vinegar, mayonnaise, salt, pepper and dry mustard into it and whirl until well blended.
3. Spoon the dressing mixture over the vegetables and toss such that vegetables get coated.
4. Cover the mixture and refrigerate for several hours thereby allowing the mixture to marinate.
5. Toss the mixture.
SERVING
6. Spoon the pink and red salad on greens and serve it with rice.
Chef
