White Bean-Vegetable Salad

White Bean-Vegetable Salad
Photo by Howard L. Puckett

Ingredients

  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • ½ cup thinly sliced green onions
  • 4 cups torn curly endive
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 1/8 teaspoon black pepper
  • 1 cup diced yellow bell pepper
  • + 8 more ingredients
    • ¾ cup diced carrot
    • 1/8 teaspoon crushed red pepper
    • 3 tablespoons red wine vinegar
    • 1/8 teaspoon rubbed sage
    • 2 tablespoons olive oil
    • 10 cherry tomatoes, quartered
    • 1/8 teaspoon dried thyme
    • ¼ teaspoon dried basil

Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside. Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoo...

View full recipe at My Recipes

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