Bean Trio With Citrus Cumin Dressing Recipes

BEAN TRIO

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

CITRUS-CUMIN SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with 1/4 tsp salt, then whisk together with orange and lime juices, shallot, honey cumin and remaining 1/4 tsp salt. Add oil in a slow stream, whisking until well blended. Whisk in pepper.

BEAN TRIO WITH CITRUS CUMIN DRESSING

Steps:

• Mix together beans, corn kernels, chopped onion, celery, and parsley in large bowl. Set aside.
• Whisk together SPLENDA® Granulated Sweetener, lemon, lime, and orange juices, olive oil, salt, and cumin in medium bowl. Pour over bean mixture and toss.
• Refrigerate for two hours before serving. Toss and serve.

CITRUS SALAD WITH CUMIN VINAIGRETTE

Steps:

• Prepare the vinaigrette:.
• In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
• Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
• Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
• Pour the dressing over all and serve immediately.
• Enjoy!