|
|
|
MailTribune.com
  • Basil-Oregano White and Black Bean Salad

    • email print
      Comment
  • »  RELATED CONTENT
  • 1/4 cup extra-virgin olive oil
    2 tablespoons finely chopped garlic
    2 tablespoons red-wine vinegar
    1 cup loosely packed, fresh basil leaves (1/2 ounce), coarsely chopped
    2 tablespoons loosely packed, fresh oregano leaves (1/8 ounce)
    1/4 teaspoon sugar
    Kosher salt, to taste
    Freshly ground black pepper, to taste
    1 1/2 cups cooked, no-salt-added black beans
    1 1/2 cups cooked, no-salt-added navy beans
    In a small saute pan over medium-low heat, combine the oil and garlic. Cook for 10 minutes, adjusting heat as necessary to cook but not brown garlic; remove from heat.
    While garlic-oil mixture is cooling, combine it in a mini food processor or blender with the vinegar, basil, oregano and sugar. Season lightly with the salt and pepper. Puree until smooth.
    Combine dressing with the black beans and navy beans, mixing well to thoroughly coat. Taste, and adjust seasoning as needed. Serve at room temperature.
    Makes 4 to 6 servings (about 3 cups).
Reader Reaction

      calendar