Ingredients
-
1/2
-
2
-
3
-
1/4
-
1
-
4
-
3
-
-
1
-
1/2
-
-
-
-
-
Directions
Warm Bean and Herb Salad, This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O’Hara, who writes a food column for the Miami Herald in Fla , I think this salad could just be served room temperature and no need for warming in my opinion I prefer the basil just thrown in fresh and not cooked, the flavor would be fresher and not lost I did a mix of cannellini beans and red kidney beans and black eyes which made it more colorful I also cut way back on the oil part But it was delicious and quick enough to make for a lunch Loved it and it was perfect with my potato salad Great stuff, thanks for sharing your recipe Sharon Made in memory of Sharon’s DH
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Steps
|
1
Done
|
In a Large Saute Pan Combine the Oil, Garlic and Herbs. |
|
2
Done
|
Warm Over Very Low Heat For About 4 Minutes. |
|
3
Done
|
Add the Beans and Salt and Pepper to Taste; Toss Gently. |
|
4
Done
|
Cook Over Low Heat Until the Beans Are Warm and Have Absorbed the Flavors of the Olive Oil, About 5 Mins. |
|
5
Done
|
Remove from the Heat, Add Lemon Juice and Toss Gently. |
|
6
Done
|
Arrange Beans on a Platter and Surround With Olives. |
|
7
Done
|
Serve Immediately. |
|
8
Done
|
Makes 4 Servings. |
