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Fiesta Turkey and Bean Salad

1 cup dried kidney beans
1 cup dried garbanzo beans
1/4 lb. smoked turkey, diced
5 cups water
2 tbsp. chopped fresh parsley
1 clove garlic, crushed
1 cup chopped cooked artichoke hearts or broccoli
1 small yellow or red bell pepper, chopped
1/2 cup olive oil
1/4 cup white wine vinegar
2 tbsp. Dijon mustard
2 tsp. honey
2 tbsp. chopped fresh chives
1 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. watercress leaves

In a slow cooker, combine dried beans, turkey, water, parsley and garlic. Cover and cook on low 10 to 11 hrs. or until beans are tender but firm. Drain and discard liquid; cool drained bean mixture. Add artichoke or broccoli and bell pepper. In a med. bowl, combine oil, vinegar, mustard, honey, chives, dill weed, salt and pepper. Pour over bean mixture, cover and refrigerate. Line a serving bowl with lettuce; add bean mixture. Sprinkle with watercress.

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