Very yummy bean salad

[Guest guest]

Here is a recipe from the Epicurious website. I served the salad with warm corn

tortillas and we ate them like tacos. I'll be making this again and again. It

is both light and satisfying.

 

CANYON RANCH BEAN SALAD

1/4 cup red wine vinegar

2 tbsp olive oil

1/2 tsp salt

3/4 tsp black pepper

1 large head romaine lettuce, chopped

1/2 cup diced cucumber

1/2 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup diced carrots

1/4 cup diced red onion

1/4 cup diced black pitted olives

3/4 tsp chopped fresh oregano

2 tsp chopped fresh basil

3/4 cup diced tomato

1 cup cooked white beans (home-cooked or canned, rinsed and drained)

1 cup cooked garbanzo beans (home-cooked or canned, rinsed and drained)

1/2 cup chopped hearts of palm

 

In a small bowl, mix vinegar, oil, salt, and pepper. Beat well. In a large bowl,

combine remaining ingredients. Add salad dressing and toss lightly. Divide

equally among 4 salad bowls.

 

 

 

 

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[Guest guest]

Thanks, Rebecca - I've added it to the Files.

 

Love, Pat

 

 

 

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