Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cannellini Bean Salad Antipasto
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- #31780
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup extra-virgin olive oil
1/4 cup red or white wine vinegar
1/4 teaspoon salt
3 cans (19 ounces each) cannellini beans, rinsed and drained
1 cup roasted red bell pepper, cut into slivers
3 ribs celery heart, sliced
1/2 small red onion, chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
lettuce leaves
peperoncini
directions
In a large bowl, whisk the oil, vinegar, and salt. Add the beans, pepper, celery, onion, parsley and oregano. Toss gently.
Serve on lettuce leaves. Garnish with the peperoncini. Taste and adjust the seasoning.
added by
skwilkerson
nutrition data
Nutritional data has not been calculated yet.
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