Monday, August 13, 2007
White Bean Salad
To complement pork steaks which were smothered in Sweet Baby Rays Gourmet Sauce, Joan prepared this quick salad with ingredients readily available in the pantry cupboard. Also, included Wegmans fresh corn-on-the-cob with the meal.
1 19-ounce can Cannelloni beans, rinsed and drained
1 large stalk celery, thinly sliced
1/2 roasted red pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Ground black pepper
1/2 cup basil leaves, torn
Place beans, celery, red pepper, vinegar and oil in a medium bowl. Toss until well combined.
Adjust seasonings with salt and pepper. Add basil and serve immediately or chilled.