Piquant Bean Salad
Makes: 4 servings


  • 1 can (15oz) white navy beans
  • 1 can (15oz) black beans
  • 1 jar (4oz) diced pimiento, drained
  • 1/2 cup thin red onion wedges
  • 1/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon each dry basil, thyme and crushed rosemary leaves
  • Mixed salad greens
  • 1 pkg. (16oz) fresh baby carrots
  • Black pepper

Preparation Instructions

Drain and rinse beans. Combine in bowl with pimiento, onion, oil, vinegar, sugar and herbs. Mix well, cover and chill thoroughly. Line platter or individual plates with greens, spoon bean salad into center and ring with carrots. Grind pepper over. Garnish with a sprig of fresh herb if you like. Serve with Carrot Squash Biscuits.

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