MM: Tuscan Three-Bean Salad
---------- Recipe via Meal-Master (tm) v8.05
Title: Tuscan Three-Bean Salad
Categories: Salads, Beans, Vegetables
Yield: 6 Servings
14 To 16 oz can black beans;
-drain, rinse
14 To 16 oz can red kidney
-beans; drain, rinse
8 oz Can yellow wax beans; drain
2/3 c Vidalia or Bermuda onion;
-coarse chop
2/3 c Bottled balsamic vinaigrette
1/3 c Fresh basil leaves; chop
6 c Mesclun or mixed baby
-lettuces
3 oz Chunk Parmesan or Romano
In large mixing bowl, use large spoon to gently but
thoroughly mix black, red and wax beans, onion and
vinaigrette. Let stand 10 minutes at room temperature,
or cover and refrigerate up to 4 hours. Just before
serving, stir in basil. To serve, make bed of lettuce
on serving platter or six plates. Spoon mixture onto
lettuce. Use vegetable peeler to make wide, thin
shavings of cheese. Arrange cheese on salad. Source:
Sun Herald, Gulfport, MS. MM Waldine Van Geffen
[email protected].
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