New York Times Summer Bean Chilled Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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this is So Good - and good for you... not easily done - this is light but very filling Ingredients:
1 lb white beans, cooked and drained |
1 cup corn, cooked |
1/3 cup finely diced red onion |
2/3 cup finely chopped red pepper |
2/3 cup extra virgin olive oil |
1/2 cup pitted kalamata olive, chopped |
1/3 cup minced fresh basil |
3 tablespoons balsamic vinegar |
3 tablespoons lemon juice |
1 tablespoon minced garlic |
Directions:
1. Combine cooked beans and corm with diced onion, red pepper, oilves.
2. Add olive oil, balsamic vinegar and lemon juice.
3. Add fresh basil.
4. Chill as a summer dish.
5. This keeps well in the frig.
6. [can used canned white beans, rinsed and drained].
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