BASIC DRESSING FOR BEAN SALADS
Sweet and sour fresh lime and garlic vinaigrette for bean salads!
Makes 1-1/8 cups
1/2 c. extra virgin olive oil
1/4 c. Balsamic vinegar
1/4 c. white vinegar
1/8 c. juice of fresh lime
2 garlic cloves, peeled and grated
2 T. sugar
couple shakes black pepper
salt to taste
In small mixing bowl combine first 7 ingredients. Stir briskly with wire whisk or fork till well-blended. Salt to taste.
Salad Suggestion: Pour dressing over a 15 ounce can of drained and rinsed kidney beans, a 15 ounce can of drained and rinsed cannelini or great northern beans, and a can of drained lima beans. Stir well and marinate several hours. You might like to add 1/2 cup very thinly sliced celery. Use your imagination with both beans and vegetables!
TIP: Grating garlic produces the most potent flavor results. Peel garlic with a paring knife, then grate it over small (not minuscule) holes of a grater. When you get down to the last little nub, lay it on the grater and force it through the holes with a fork. Then, take the grater and smack it against a hard surface several times to release the gratings. If particles still remain on the grater, then draw the tines of the fork along the grater to set them free. Using a large knife, skim the top of the hard surface to gather the gratings into a pile, which are now ready to use.