Italian bean and salami salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extravirgin olive oil or olive oil |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Dijon mustard |
| 1 | can | (16oz) Great Northern Beans |
| 1 | can | (>16oz) Lima Beans |
| 1 | can | (>19oz) can Red Kidney Beans |
| 1 | (14oz) jar butter beans | |
| ½ | medium | Head chicory |
| 2 | mediums | Tomatoes |
| ½ | pounds | Salami in one piece |
Directions
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. In lg bowl, stir olive oil, vinegar, and mustard until well blended. Rinse and drain Great Northern beans, lima beans, kidney beans, and butter beans; add to bowl with dressing.
2. Chop chicory; dice tomatoes; cut salam1 into ½" chunks. Add chicory, tomatoes, and salami to bowl with bean mixture; toss to coat. Cover and refrigerate if not serving right away.
Each serving: About 380 calories, 16 9 fat, 23 mg cholesterol, 1045 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG
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