From the beautiful cookbook Color Me Vegan by Colleen Patrick-Goudreau which I won at a past vegan meetup and highly recommend.
This is the first recipe I made from it:
White Bean and Artichoke Salad
2 cans white beans, drained rinsed (I used 1 can great northern, 1 can cannelloni)
1/2 or 1 can artichoke hearts, drained and roughly chopped
1 red, yellow, or orange pepper; diced
1/3 cup pitted black olives; finely chopped
1 small red onion; finely chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh basil
Mix together
In a jar or small bowl, combine 1/4 cup olive oil and 1/4 cup balsamic vinegar; shake together or mix well. Pour over salad, toss to coat. Season with salt and pepper.
Cover and chill in fridge for several hours or overnight, stir occasionally to blend flavors.
So great for a picnic or as a side on a hot day.
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