Warm Winter Bean Salad

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“Vegetarian Thanksgiving” seems like an oxymoron to us meat-lovers, but today more people are shunning man’s carnivorous tendencies and joining the hippo, zebra, and elephant in their quest to become strong plant eaters.

I have nothing against the plant eaters. In fact, I own one of them. Which makes me keenly attuned to vegetarian protein options at every meal. This Thanksgiving we will have an extra vegetarian at the table, so I have been on the lookout for something to serve besides a Tofurkey. (A horrid invention. Whoever came up with that idea should be denied pie.)

This recipe has an Italian flair, and it is terrific both warm, and cold (It’s so great for lunch the next day). Be sure to make enough though, because the meat eaters will think it is their side-dish.

(PS … This is another selection from my Sensational Salad book, which is available on this very page … look up to the right!)

INGREDIENTS

3 TB. olive oil
1 red onion, diced
2 stalks celery, diced
1 large carrot. grated
2 cloves garlic, minced
1/4 cup oil-packed sundried tomatoes, chopped
2 TB. fresh rosemary, minced
1/2 cup red wine vinegar
1 (15 oz.) can white cannellini beans, drained and rinsed
1 (15 oz.) can lima beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1/4 cup shredded Parmesan cheese

METHOD

  1. Heat olive oil in a large sauté pan over medium heat. Add onion, celery, and cook until translucent. Add carrot and garlic, and continue cooking until garlic turns golden. Stir in sundried tomatoes, rosemary, vinegar, and remove from heat.
  2. In a large salad bowl, combine beans and dressing, and toss thoroughly. Serve immediately, topped with cheese.

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