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Products
Recipes
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Harvest Bean Salad:
2 C Cooked Black-eyed Peas (rinsed)
2 C Cooked small red beans
2 C Fresh green beans
1C Purple cabbage shredded & rinsed
1 Red bell pepper seeded & diced
1 Yellow bell pepper seeded & diced
2 Tomatoes (diced)
6 oz Kalamata olives (pitted and coarsely chopped)
24 Asparagus stalks
12 oz Appalachian Naturals Honey Balsamic Vinaigrette
12 oz Feta cheese
Prep: Cut ½ inch off bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain. Combine beans, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.
Simple Bean Salad:
1 can Small red beans (rinsed well)
1 can Black eyed peas (rinsed well)
1 cup Purple cabbage (shredded & rinsed)
1/2 cup Coarsley chopped fresh parsley (rinsed well)
1/2 cup Appalachian Naturals Vinaigrette (Pomegranate, Cilantro Lime, or Honey Balsamic)
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