Saturday, 22 October 2011
Weekend Cooking - Melon and Bean Salad
This one is totally yummy and could be served as the main dish of a lunch with the addition of some whole grain toast.
It is from the 1986 edition of Smart Cooking: Quick and Tasty Recipes for Healthy Living by Anne Lindsay. There is a newer edition of this book that should be widely available.
Melon and Bean Salad
1 cantaloupe or honeydew melon
1 can (19 oz/540 ml) red or white kidney beans (drained and rinsed)
2 green onions (including tops)
1 small red pepper
1 clove garlic, minced
2 tbsp chopped fresh parsley
2 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground pepper to taste
Cut melon in half, scoop out seeds. Remove rind and cut melon into pieces. You should have at least 2 cups of melon. Add kidney beans. Cut onions and red pepper into thin strips about 1 to 1 1/2 inches long. Add Onion, peppers, garlic and parsley to melon-kidney bean mixture; toss to mix.
Whisk together lemon juice and oil; pour over salad. Add salt and pepper to taste; toss to mix. Cover and refrigerate until serving time. may be refrigerated for up to 3 days.
I used a small red onion instead of the green onion. I didn't add the parsley as my kids don't like that green stuff in their food.
Beth Fish Reads for her Weekend Cooking feature.