New York Times Summer Bean Chilled Salad

"this is So Good -- and good for you... not easily done -- this is light but very filling"
 
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Ready In:
30mins
Ingredients:
10
Serves:
6-8
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ingredients

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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

  1. I made mine with Jacob's cattle beans, frozen corn, tomatoes, and green onions with the specified dressing and it turned out great!
     
  2. Good, very fresh tasting. It tasted like a standard bean salad you'd buy at the Whole Foods deli. I loved the kalamata olives, they really gave it an interesting and new flavor. I think I'll make this again- it wasn't terribly exciting or different, but just a very good, standard bean salad.
     
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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
 
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