New York Times Summer Bean Chilled Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
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
- Combine cooked beans and corm with diced onion, red pepper, oilves.
- Add olive oil, balsamic vinegar and lemon juice.
- Add fresh basil.
- Chill as a summer dish.
- This keeps well in the frig.
- [can used canned white beans, rinsed and drained].
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Reviews
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life