Free Recipe White Bean Salad with Green Olives
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for White Bean Salad with Green Olives Recipe
1-1/2 c Dry white beans; soaked
-overnight
1 Yellow onion; peeled,
-halved,
; and stuck with
2 Whole cloves
1 Bay leaf
1 ts Salt
1/2 ts Freshly-ground black pepper
1/2 c Green Spanish olives; pitted
-and sliced
2 Red peppers; roasted,
-seeded,
; and diced
1 European seedless or 6 Kirby
-cucumbers; peeled, seeded,
; and diced
1 bn Scallions; washed, sliced
-thin
6 Italian Roma tomatoes;
-cored, seeded,
And diced
1 bn Fresh parsley leaves; cut
-chiffonade
3 tb Sherry vinegar
1/2 c Extra-virgin olive oil
White Bean Salad with Green Olives Preparation
Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook White Bean Salad with Green Olives?
If you know a better White Bean Salad with Green Olives Recipe please comment below.