Phil,

The fava bean recipe sounds good as well as healthy. I am always glad to find some healthy recipes with fiber in them.

DonnaZ

Hi Donna,

Here's a little something different that I thought you might like.

This recipe was inspired by the Woolgrowers Restaurant out in Bakersfield, California. Among the many appetizers which they serve, there is one that is very much like this salad which is handy to have in the refrigerator. It is also very good and very close to my inspiration.

Basque Salad

Ingredients

• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
• 1 large cucumber - peeled, seeded, and thinly sliced
• 1 Spanish onion - peeled, cut in half, and thinly sliced

Dressing:

• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• chopped fresh parsley

Directions

1. In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
2. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
3. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Have A Bright & Happy Weekend,

Phil

That recipe sounds tasty and healthy. I will have to copy it and make it soon. Thanks for sharing, as always!

DonnaZ

Hello Donna,

Just stopped by with a little something else I thought you might like. Just toss some crisp lettuce and other veggies with a velvety vinaigrette made with fiber-and protein-rich creamy cannellini beans, chilies, lime juice, cilantro and hot-pepper sauce.

Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

Ingredients

• For the Creamy Cilantro-Lime Vinaigrette dressing:
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/4 cup canned, diced green chilies
• 1/4 cup fresh lime juice
• 1/4 cup hot water
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon hot-pepper sauce
• 1 clove garlic, halved
• Kosher salt, to taste

• For the salad:
• 1 (9 ounce) bag romaine lettuce mix
• 1 small head radicchio, cored and broken in bite-size pieces
• 36 grape tomatoes, halved
• 1 (15 ounce) can posole (whole hominy), drained and rinsed
• 1 cup shredded carrot
• 3 scallions (green onions), trimmed and sliced
• 1/3 cup canned, sliced ripe olives

Enjoy My Friend,

Phil

Wow Phil,

That sounds very different from anything I have ever had. It does sound good, except I would probably skip the hot-pepper sauce, not being from a region know for hot, spicy foods.

DonnaZ