Four-Legume Salad Recipe

ingredients

3 ounces small-diced bacon
2 tablespoons diced red onion
2 tablespoons chopped red bell pepper
1/2 cup cooked field peas
1/2 cup cooked chick peas
1/2 cup cooked black eyed peas
1/2 cup cooked red kidney beans
1 tablespoon chopped fresh basil
1 1/2 teaspoon chopped fresh mint
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon cumin
salt, to taste
freshly ground black pepper, to taste
1 large ripe tomato
1 cup chiffonnade spinach

directions

Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute.

Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well.

Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.

nutrition data

Nutritional data has not been calculated yet.