For storm days when you can't cook.
Bean and roasted red pepper salad
Makes 6 to 8 servings
30ounces (2 cans) butter beans, drained and rainsed
1¤½ cups roasted red peppers, sliced
1/3cup pine nuts
1large garlic clove, minced
¤½cup fresh parsley
¤¼cup Kalamata olives, pitted and chopped
Salt and pepper
DRESSING:
6tablespoons extra-virgin olive oil
3tablespoons balsamic vinegar
1tablespoons fresh lemon juice
Combine beans, peppers, pine nuts, garlic, parsley and olives in a large bowl. Season with salt and pepper to taste.
In a screw-top jar, combine dressing ingredients and shake vigorously. Pour dressing over bean mixture and toss well. Let sit 1 hour or overnight before serving. I
Bean and roasted red pepper salad
Makes 6 to 8 servings
30ounces (2 cans) butter beans, drained and rainsed
1¤½ cups roasted red peppers, sliced
1/3cup pine nuts
1large garlic clove, minced
¤½cup fresh parsley
¤¼cup Kalamata olives, pitted and chopped
Salt and pepper
DRESSING:
6tablespoons extra-virgin olive oil
3tablespoons balsamic vinegar
1tablespoons fresh lemon juice
Combine beans, peppers, pine nuts, garlic, parsley and olives in a large bowl. Season with salt and pepper to taste.
In a screw-top jar, combine dressing ingredients and shake vigorously. Pour dressing over bean mixture and toss well. Let sit 1 hour or overnight before serving. I
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