Bean Salad with Corn and Creamy Basil Dressing (Hl)|
Black Bean Salad with Corn and Creamy Basil Dressing (Hl)
1 c Bulgar
3 c Vegetable stock or water
1 Bay leaf
1 cn (11-ounce) black beans,,
1 c Corn kernels
2 tb Pumpkin seeds, toasted
1/2 c Basil leaves
2 tb Olive oil
2 Cloves garlic, minced
3 tb Faux ricotta or nonfat
3 tb Lemon juice
3 tb Grated parmesan cheese
1 tb Balsamic vinegar
1 pn Sea salt
Freshly ground black pepper
Combine the bulgar, stock and bay leaf in a saucepan and bring to a boil.
Loosely cover the pan, reduce the heat and simmer for about 10 minutes.
Cover the pan tightly and remove from the heat. Let the bulgar sit until
tender and all of the liquid has been absorbed, about 15 minutes. Discard
the bay leaf.
Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium
bowl. When the bulgar is ready, stir it in. In a small bowl, whisk together
the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper.
Spoon onto the bean mixture and mix well.
If weather is hot serve chilled with tomato salsa and minced cilantro. If
weather is cold serve at room temperature or gently warmed, garnished
generously with minced scallion.
Yield: 4 servings
Nutritional information: 397 calories and 9.6 grams of fat per serving
(Courtesy of Judith Benn Hurley, "Savoring the Day") Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest
V1 #639 by email@example.com (Shermeyer-Gail) on Jun 07, 1997