APPETIZERS | 27 BEAN SALAD WITH RED WINE VINAGRETTE ROASTED BEETROOT LIMOR’S ONION LOAF BRAISED FENNEL WITH CAPERS AND OLIVES LIOR’S TUNA SALAD SAVOURY TARTE TATIN EASY STUFFED MUSHROOMS STUFFED MUSHROOMS WITH SPINACH AND POTATO AMIT’S STUFFFED VINELEAVES APPETIZERS BEAN SALAD WITH RED WINE VINAGRETTE The Occasional Vegetarian by Karen Lee with Diane Porter I like to prepare it at least a day ahead to allow beans to absorb flavours. ½ tsp salt 2 tsp red wine vinegar ½ tsp freshly ground black pepper 1 Tbs olive oil 1 cup cooked white beans with 1 Tbs cooking liquid or stock 1 green onion, white and green parts/½ cup chopped red onion. Dissolve salt in the vinegar. Add the pepper and oil. Whisk or shake in a tightly covered jar until blended. It can be refrigerated several days ahead Add the beans along with 1 tablespoon of liquid and green onion. Toss well. Serve at room temperature.
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