You got to love bean salad! This recipe comes form the T. Pechey cooking school. This is a great recipe to double or triple and take to a potluck. It will also keep well for a few days in the fridge.Ingredients:
- 2 tbsp white basalmic vinegar
- ¼ cup parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- 10 grinds of a peppermill pepper
- 3 tbsp olive oil
- ½ cup white kidney beans, drained and rinsed well
- ½ cup red kidney beans, drained and rinsed well
- ½ cup garbonzo beans (chic peas), drained and rinsed well
- ½ cup kernel corn, drained and rinsed well
- ¼ medium red onion
- 1 large tomato
- ½ lime, juiced
1. In a medium bowl combine vinegar with parsley and oregano. Add the salt and pepper. Slowly drizzle in the olive oil while stirring with a wooden or plastic spoon. Add all the beans and corn and toss well.
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2. Finely mince the onion and add to the bowl. Chop the tomato into small pieces and add to the bowl.
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3. Finally add the lime juice and stir well before serving.
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NOTES:
The original recipe from T. Pechey called for the addition of one ripe chopped avocado. The avocado is tasty but then this salad will not last in the fridge for a few days as the avocado becomes mushy. |
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