Bean Salad a la Venus
3 (15-oz cans) of Goya beans (or other available brand):
1 Chickpea
1 Red Kidney Beans
1 Other (Black, Pinto, or Pink recommended)
4 lengths celery, diced
6 scallions, diced
1/2 bunch fresh parsley, chopped
1/2 bunch dill weed, torn small
Goya lemon adobo or lemon pepper blend
celery seed
Extra virgin olive oil
White or red wine vinegar
Drain and rinse beans thoroughly until water runs clear. Toss with remaining ingredients and refrigerate 3 hours before serving. Makes just over 3 lbs, perfect for a small party. For 10 or more people double the recipe.
Optional additional ingredients: Diced pimento, pickled jalapeno peppers
Individual serving suggestion: Use a scooped-out bell pepper or tomato as a bowl.
Si es Goya, tiene que ser bueno!
Vegetable Pasta Salad a la Venus (revised from cookbook folder post)
1 lb small cooked pasta*
5 scallions, diced
4 tbsp chopped fresh parsley
bunch dill weed, torn into small sprigs
1 can Green Giant Mexicorn, drained
1 lb fresh or frozen green peas
1 lb blanched broccoli and cauliflower florets (cut small)
1 cup sliced baby carrots
Lemon adobo or lemon pepper blend
olive oil
white wine vinegar
Prepare pasta, peas, broccoli, and cauliflower to al dente instructions, rinse in ice cold water, and toss in large bowl with remaining ingredients. Chill in fridge three hours before serving.
*I recommend tri-color or whole wheat pasta.
