Tabbouleh
2 Cups Cracked Bulgur Wheat		Place bulgur in large bowl and pour 4 cups boiling water over it. Let stand for one hour. Drain and squeeze out excess water. Return to bowl and stir in parsley, mint green onions, tomatoes, and cucumbers. Stir in olive oil, 2/3 cup lemon juice, salt and pepper. If desired add additional lemon juice to taste. Refrigerate at least 2 hours. Stir well before serving. Serves 12.
2 Cups finely chopped parsley
1/2 Cup finely chopped mint
1 Cup finely chopped green onion
4 Medium Tomatoes finely chopped
2 Medium Cucumbers finely chopped
1/2 Cup Olive Oil
2/3 Cup fresh lemon juice
1 1/2 Tsp. Salt
1/2 Tsp. Pepper

From the kitchen of Sandi Smith		September 28, 2013
White Beans with Sun-Dried Tomato Vinaigrette
Vinaigrette		To prepare vinaigrette, whisk together all ingredients in small bowl. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour. Add onion, garlic, basil and cheese just before serving. Makes 3 1/2 cups and serves six.
1/4 Cup Olive Oil
2 Tbsp Sun-Dried Tomato-infused oil (from jar of sun-dried tomatoes)
1 Tbsp Red Wine Vinegar
1/4 Cup Chopped Sun-Dried Tomatoes
1/4 Tsp. Kosher Salt
Coarsely Ground Black Pepper
Beans
2 (16-0z) cans Great Northern Beans rinsed & drained
1/2 Cup Diced Red Onion
2 Minced Garlic Cloves
6 Basil Leaves Chopped
1 Oz. Grated Roman Cheese

From the kitchen of Sandi Smith		September 28, 2013
Bean Salad
1 Can Green Beans		Drain all beans and then mix all ingredients together and chill.
1 Can Wax Beans
1 Can Kidney Beans
1 Can Garbanzo Beans
1 Green Pepper
1 Medium Onion
Marinade
1/2 Cup Sugar
1/2 Cup Vinegar
1/2 Cup Oil
1 Tsp Salt
1/2 Tsp. Pepper

From the kitchen of Sandi Smith		September 28, 2013