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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish. Ingredients:
1 can (15 ounces) white kidney orcannellini beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 jar (4 ounces) diced pimientos, drained |
1/2 cup thinly sliced red onion |
1/4 cup olive oil |
1/4 cup cider vinegar |
2 tablespoons sugar |
1/4 teaspoon each dried basil, thyme and rosemary, crushed |
dash pepper |
1 package (10 ounces) ready-to-serve mixed salad greens |
1 package (16 ounces) baby carrots |
Directions:
1. In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.
2. To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge. Yield: 4-6 servings.
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