Ingredients
- 1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, sliced
1 carrot, chopped
2 stalks celery, chopped
2 quarts (8 cups) low salt vegetable stock or broth
2 cans (15 or 16 ounces each) black beans, rinsed and drained
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon balsamic vinegar
1 bunch cilantro leaves, chopped
Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes. Stir in vinegar. Transfer to blender or food processor; process to desired consistency. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.
GREEK SALAD
2 servings
Dressing Ingredients:
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon honey
Salt and freshly ground black pepper (optional)
Salad Ingredients:
1 head romaine lettuce, torn
1 tomato, quartered
4 pepperocini peppers
1 small cucumber, sliced
1/2 cup (2 ounces) crumbled low fat feta cheese
Several sprigs fresh dill, chopped
1/2 green bell pepper, sliced into rings
8 calamata olives
Combine all dressing ingredients except salt and pepper; mix well. Season to taste with salt and pepper if desired; let stand 5 minutes. Combine all salad ingredients in large bowl; toss with dressing.
Description
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