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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kwanzaa Salad Recipe

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This recipe for Kwanzaa Salad is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quick-cooking barley
1 can (19 oz) black beans, drained and rinsed
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/4 cup parsley, chopped
2 shallots, finely chopped
1/4 cup olive oil
2 Tbsp. white-wine vinegar
1 1/2 tsp. ground cumin
1/2 tsp. sugar
Salt and pepper to taste
6 - 8 drops hot-pepper sauce, or to taste
Directions:
Directions:
Bring 2 cups water and 1 tsp salt to boil in a medium saucepan. Stir in barley and simmer 8 to 10 minutes, or until tender. Remove from heat and let stand 3 minutes. Meanwhile, in large bowl, combine beans, bell peppers, parsley, and shallots. Add cooked barley and toss. In a small bowl, whisk together oil, vinegar, cumin, sugar, salt and pepper, and hot-pepper sauce. Pour over salad and toss until thoroughly combined.
Personal Notes:
Personal Notes:
The ingredients in this dish, black beans and red and green peppers, reflect the colors of Kwanzaa.

Per 1/2-cup serving: 86 cal.; 2 g protein; 4 g fat; 11 g carb; 11 mg calcium; 2 g fiber.

 

 

 

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