Ingredients
2 1/2 cup cooked am 7 bean & barley - (draine, d)
1 cup cubed avocado
1/3 cup diced cucumber
1/4 cup diced onion
1/4 cup diced pimiento
1 tbsp snipped fresh chives
1 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1/4 am sesame oil*
1/2 tsp sea salt (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
Directions
Combine cooled 7 Bean & Barley with remaining ingredients in a large
salad bowl and toss lightly. Serve Cold.
*NOTE: The recipe (as published) seems to be missing the unit of
measure for the AM Sesame Oil. I would guess that it should be '1/4
cup'. -K.M.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Servings: 1 recipe
Cool Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, certainly as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also informs us how the cooks of Roman times were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens like basil, rue and asafoetida. As we move on, there are two interesting cookery books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that we all know today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that time. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new foods and spices prompted a torrent in manuscripts on cooking, the majority of which are kept safe in academic collections. During the next few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications were increasing in popularity mostly due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Cool Salad recipe.
