Black and White Bean Salad
September 18, 2006
Remember that ad slogan, I could have had a V8®? Well, heres a good way to get it, along with a healthy serving of beans in this dish thats perfect to take along on a lunch outing to see autumn colors, or a tailgating picnic.
Campbells Kitchen (www.campbellkitchen.com) is featuring their V8 juice in several new recipes, including this Black and White Bean Salad. The natural spiciness of the V8 juice adds a unique flavor to the salad, which is very simple to make (and takes advantage of some of those veggies you might have produced in the garden this year). It is low in calories and fat, high in carbohydrates and iron. One can use fresh onions or onion powder, according to preference.
By the way, V8 gets its name because it contains the juice of eight vegetables: tomatoes, beets, celery, carrots, lettuce, parsley, watercress, and spinach.
Black and White Bean Salad (Large Quantity Recipe)
From: Campbells Kitchen and Northarvest Bean Growers
36 cups of salad; 72 ½-cup servings
Recipe HAACP Process: 1 No Cook
1 46-ounce can V8® Vegetable Juice
½ cup vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 10 can black beans
1 10 can navy beans
2 4-ounce cans diced medium green chilies
3 sweet red, yellow or orange peppers
2 16-ounce packages frozen corn
1. In a large bowl or container, mix juice, oil, garlic
and onion powder.
2. Drain and rinse beans in a sieve or colander.
Clean and chop peppers.
3. Add beans, pepper, and corn to juice mixture.
Stir to combine.
4. Refrigerate at least 2 hours or overnight.
School Nutrition Serving: F/V/J 0.500 cup
Analysis by ND Dept. of Public Instruction - CNFD