Four Legume Salad

Total Time:
15 min
Prep:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3 ounces small diced bacon
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped red bell pepper
  • 1/2 cup cooked field peas
  • 1/2 cup cooked chick peas
  • 1/2 cup cooked black eyed peas
  • 1/2 cup cooked red kidney beans
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons chopped fresh mint
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 large ripe tomato
  • 1 cup chiffonnade of cleaned spinach
Directions

Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.


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