[recipe] Sicilian Bean and Potato Salad ~ vegan

[Guest guest]

This is so yummy and filling. When served with

some chilled wine and crusty warm Italian bread

it is a meal perfectly taylored for dining al fresco in the

shade on a warm summer evening.

Thank you Linda McCartney!

 

 

Sicilian Bean and Potato Salad

 

1 lb. new potatoes, unpeeled

1 pound green beans, steamed and cut into 1-inch lengths

1 cup cooked haricot or cannellini beans

1 small red onion, chopped finely

1/2 cup black olives, pitted and sliced

1 Tbs capers, minced

Classic Vinaigrette dressing [recipe to follow]

2 Tbs freshly chopped cilantro

Freshly cracked black pepper

 

In a medium saucepan, cook the potatoes in boiling water

until they are tender. Let them cool a bit and then slice them

in half or in quarters if they are rather large.

In a large bowl, mix the potatoes, beans, onion, black olives,

and capers in a large bowl. Pour enough vinaigrette over the

salad to moisten and toss to coat. Sprinkle with parsley and serve.

 

Yield: 6 servings

 

Linda McCartney's World of Vegetarian Cooking pg. 65

 

Classic Vinaigrette

 

2 tsp brown or grainy prepared mustard

1 Tbs lemon juice

1 Tbs balsamic vinegar

6 Tbs [roughly] olive oil

minced garlic to taste

salt and black pepper

1 tsp dried oregano

1 tsp dried basil

 

put all ingredients into a jar with a tight-fitting lid and

shake to combine.

 

LM's World of Veg Cooking; pg. 151

 

~ pt ~

 

O Greatness, hear! O Brightness, hark!

Leave us not little, nor yet dark!

~ John Mansfield, 'The Box of Delights'