Mediterranean White Bean Salad

[Guest guest]

Mediterranean White Bean Salad

 

From The Best Slow Cooker Cookbook Ever

 

16 ounces packaged dried small white beans, rinsed and picked over

5 cups very hot tap water

1/4 cup red wine vinegar

3 tablespoons chopped roasted red peppers

2 tablespoons drained capers

1 garlic clove, crushed through a press

1/4 teaspoon each salt and freshly ground pepper

1/2 cup well-drained pimiento-stuffed olives

2 tablespoons extra-virgin olive oil

3 tablespoons packed fresh basil

1. In a 3 1/2-quart electric slow cooker, combine the beans and hot

water.

 

2. Cover and cook on the high heat setting 3 to 4 hours (or on the

low heat setting 5 to 7 hours), until the beans are tender but not

falling apart.

 

3. Drain the beans into a colander and rinse with cold water.

 

4. In a medium bowl, combine beans with red wine vinegar. Stir in

chopped roasted red peppers, capers, garlic, and salt and pepper.

 

5. In a mini food processor, combine olives, olive oil, and basil.

Process until the basil is finely chopped. Pour over the bean salad

and toss gently to coat. Serve at room temperature or slightly

chilled.

 

Makes 6 to 8 appetizer or 4 salad servings.

[Guest guest]

Those two salads looked really good!

Allison Murphey

[Guest guest]

if anyone tests out those salads, i'm sure we'd all love to hear what you thought of them!!!!!!

 

*hugs*

 

cherrie

 

 

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amurphey

Monday, April 28, 2003 5:41 AM

Re: Mediterranean White Bean Salad

 

Those two salads looked really good!

Allison Murphey