Cucumber and Anasazi Bean Salad

Yield: 8-10 servings.


Optional garnish: fresh watercress sprigs and toasted black sesame seeds


  1. Bring vegetable stock to a boil. Add the dried beans and boil for 2 minutes. Turn heat off, cover pot and soak beans in stock for 1 hour. Return to a boil. Reduce heat and simmer for 45 minutes to 1 hour, or until beans are tender. Drain beans.
  2. Whisk together soy sauce, vinegar, oil, garlic, wasabi paste and cilantro to make the dressing.
  3. Add beans, cucumbers, bell peppers and carrot to the dressing.
  4. Let the bean salad stand for 1 hour at room temperature, stirring occasionally, to combine the flavors.
  5. Garnish with watercress and sesame seeds, and serve.

Back to the VeggieCards
Recipe Greeting Cards
©1996-2008 All Rights Reserved.

Call toll free to order: 1-734-330-4430