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Black & White Bean Primavera Salad |
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Written by APF Administrator
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Wednesday, 20 January 2010 12:06 |
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Tags: bean | primavera | salad Black & White Bean Primavera Salad
1 TBL Olive Oil
1 small onion, chopped finely
1/2 large red, yellow or orange bell pepper, cut into small dice
1 medium carrot, cut into 1/4 pieces
1 medium zucchini, cut into 1/4 peices
1/4 tsp salt
1/3 cup frozen petite peas
1 1/2 cups cooked, no salt black beans (rinsed & drained)
1 1/2 cups cooked, no salt small white beans (rinsed & drained)
1/4 cup finley chopped combination herbs, such as dill, parsley, basil & chives
3 TBL sherry or red wine vinegar
3 TBL olive oil
1 TBL lemon juice
Freshly ground pepper
Paprika or cayenne, to taste
Heat the olive oil in a large skillet. Lower heat and add onion and bell pepper, cook for 2-3 minutes, until vegetables start to soften but not brown. Add carrot and cook for 2-3 more minutes then add zucchini and salt. Cook for about 5 minutes, stirring often, until the zucchini & carrot start to lose their raw look and become tender. Then add the peas and cook for 2 minutes, stirring to incorporate and heat through. Transfer to a large bowl. While the vegetable mixuture is still warm, add the beans and herbs and mix well. Whisk together the vinegar, olive oil, lemon juice and peppers. Add the dressing to the salad and stir to combine. Taste and adjust seasonings as needed. Serve immediately or cover and refrigerate for up to three days.
Adapted from the Washington Post, by Stephanie
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Last Updated on Wednesday, 20 January 2010 12:09 |
