I had this salad at a friends home not long ago, very tasty and much fresher tasting than crockpot fixings. Maybe you can use it--if there is a second date.
Orange-Marinated Bean Salad
from cookbook: 1,001 Low-Fat Vegetarian Recipes by Sue Spitler
with variations by the Gellers
6 servings (about 2/3 C each)
1 ½ C cooked, dried adzuki beans (we used)
or you can use 1 can (15 oz.)
1 ½ C edamame (frozen, not in pods)
(recipe called for 1 can red kidney beans)
1 C thinly sliced cabbage
1/3 C thinly sliced green onions (scallions) and tops
1 small yellow bell pepper, thinly sliced
¼ C sliced celery
¼ C cubed carrot
salt and white pepper to taste
Toss with the following dressing.
Orange Dressing
1/3 C orange juice
¼ C white wine vinegar
2 T olive oil
2 cloves garlic, minced
1 T finely chopped parsley
2 t grated orange rind
Mix all ingredients and refrigerate until serving time. (We put the dressing on the salad hours before serving to absorb the flavors.)