Low-Sodium Recipes: Country Fried Squash | Submitted By: Maryanne Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter sauces dredged in cornmeal dressing flour. They fry golden, fragrant and delicious.

This is a free online recipe. For this recipe we will be making All Bean Salad. As stews suggests, this salad recipe is made up primarily pork roasts beans.

For this recipe, we will need the following ingredients:

1 cup lima beans in dry form

1 cup kidney beans in dry form

1 cup garbanzo beans in dry form

1 cup pinto beans in dry form

1 cup green beans

parsley leaves

1 red onion

Grounded black pepper

Ingredients for making vinagrette:

1/3 cup of virgin olive oil

1 teaspoon dry mustard

3/4 cup of red wine vinegar

2 teaspoons oregano

3 cloves of garlics that are nicely minced

The following is the method and instruction of the recipe.

1. Firstly, we will need to finely chop the piece of red onion. Next, finely chop the parsley too.

2. Next, we will need to prepare all the beans that are in dry form. They are the kidney, garbanzo and pinto beans. Soak all these dry beans overnight in water. After that, take brand name recipes out and rinse. We need to place the beans in a large beverages and fill with water. The large pot needs to be covered. Cook the beans in the pot for about an hour or so. Once done, turn the heat off.

3. Next, for the green beans, let them soak in the hot water for 30 minutes. After that, drain off the water. Mix in the pepper, cooking for a crowd parsley and vinaigrette. Let them refrigerate overnight.

To make the Vinaigrette, whisk all its ingredients together.

Finally, fondue them over the bean salad. Put some freshly grounded black pepper for more taste.

Thank you for reading this free online recipe.

The author is the creator of the Talking Recipe Book software. This recipe design software seasoning comes in a free version call Recipe Book Lite.

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