Four Legume Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
3 ounces small diced bacon |
2 tablespoons diced red onion |
2 tablespoons chopped red bell pepper |
1/2 cup cooked field peas |
1/2 cup cooked chick peas |
1/2 cup cooked black eyed peas |
1/2 cup cooked red kidney beans |
1 tablespoon chopped fresh basil |
1 1/2 teaspoons chopped fresh mint |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 teaspoon ground cumin |
salt and pepper |
1 large ripe tomato |
1 cup chiffonnade of cleaned spinach |
Directions:
1. Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.
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