Summer's not over yet and, thusly, here's a great recipe for Summer Bean Salad from a little booklet put out by Progresso Foods called Today's Italian Touch. Since it was published in 1992, it could also be called Yesterday's Italian Touch -- the recipe is a classic, however, with a nice, healthy contrast of flavors.
Summer Bean Salad
1/2 cup Progresso Olive Oil
1/4 cup Progresso Red Wine Vinegar
1 teaspoon sugar
1/4 teaspoon ground black pepper
2 cans (11 ounces each) mandarin orange segments, drained
1 can (19 ounces) Progresso Chick Peas, drained
1 can (19 ounces) Progresso Red Kidney Beans, drained
1/2 medium red onion, cut into matchstick strips
1 green pepper, cut into matchstick strips
1/4 cup chopped fresh parsley
Lettuce leaves
1. For dressing, whisk together olive oil, vinegar, sugar and black pepper.
2. In large bowl, combine oranges, chick peas, kidney beans, onion, green pepper and parsley.
3. Pour dressing over salad; toss gently
4. Serve on lettuce leaves.
Makes approximately 7 servings
You can also substitute a bit of the mandarin orange juice for the sugar in the dressing, or a pinch of cumin for the black pepper.
