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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I found this recipe in an old junior league collection.The combination is outstanding; the fresh rosemary really adds a wonderful flavor.Instead of the navy beans, I use white kidney beans,which i really like as they are bigger and meatier.This salad is even better the next day!! Ingredients:
1 (16 ounce) can navy beans, drained & rinsed |
1 (2 ounce) jar pimientos |
1 garlic clove, minced |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
2 tablespoons red wine vinegar |
2 tablespoons capers |
1 1/2 teaspoons chopped fresh rosemary |
6 leaves boston lettuce |
Directions:
1. Combine all the ingredients except the lettuce leaves, mix well and refrigerate.
2. When ready to serve , spoon onto lettuce-lined platter.Serve at room temperature.
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