Italian bean salad

8 servings

Ingredients

Quantity Ingredient
1 pounds Dried White Beans; Note 1
1 large Onion; White Or Yellow, Chopped
3 Cloves Garlic; Rough Chopped
6 cups Water
1 Bay Leaf
Salt
2 Cloves Garlic; Minced
¼ cup Red Wine Vinegar
1 medium Red Onion; Thin Slice
2 tablespoons Lemon Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1 Red Bell Pepper; Cut In 1\" Slices
¼ cup Chopped Fresh Basil; Or Chopped Parsley Or Combo
1 teaspoon Chopped Fresh Sage
Freshly Ground Black Pepper

Directions

Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hrs

Serve this delicious salad warm in the winter or chilled in the summer. It makes a wonderful main dish.

Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot.

Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender. Drain, reserving the cooking liquid.

Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion. Add more water to cover if nec and soak 30 min. Drain.

Mix together the lemon juice, vinegars, remaining garlic; mustard and ¾ C cooking liquid from the beans. Add salt and pepper to taste and adjust the seasonings. Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.

Serving Size: 1 C Make 5 C Serves 6 - 8 According to book: Cal 100, Fat 0.5g, Sodium 189mg Entered into MasterCook by Reggie Dwork <reggie@...> This salad was created by Martha Rose Shulman.

Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 26, 1999, converted by MM_Buster v2.0l.

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