Friday, February 18, 2011

Recipe 29: Mediterranean Bean Salad

Recipe 29:
Mediterranean Bean Salad

1/2 medium red onion, thinly sliced
Red or white wine vinegar
2 cups cooked kidney beans (or 16-oz can drained and rinsed)
16 oz jar pickled beets, drained
1/2 cup frozen green peas, thawed
2 cups thinly sliced cabbage
1 Tbs extra virgin olive oil
1/2 tsp dried oregano
Freshly ground black pepper, to taste
Curly red or green leaf lettuce as needed.

Place the onion in a wide, shallow bowl, and pour enough vinegar to cover. Let it stand for 20 to 30 minutes.

In a serving bowl, combine all the remaining ingredients except the lettuce and toss.

Drain the onion, reserving the vinegar. add the onion to the other vegetables along with about 2 Tbs of the vinegar and toss well.

To serve, arrange 2 or 3 lettuce leaves on each plate and spoon salad over them.


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