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
Coarse salt
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.
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