In a short 7 weeks summer will be upon us…..and I am not ready! As much as I love to bake, I think it’s time to focus on lighter dishes for a while. Still coming to grips with my decision! Can you feel my pain?? If only I could make creamy, sinful food without being tempted.
I used to make this bean salad for the restaurant I managed eons ago. It was a hit with the customer’s, quick to make and very cost-effective. It is one of my all time FAVORITE original recipe’s. To make the profit margin even larger, I would soak dried beans overnight to use the next day. Sometimes I think dried beans are underused, but I usually decide at the last-minute to make this dish, so am forced to use canned these days.
I hope you enjoy it as much as I do!!
White & Black Bean Salad
2 cups finely chopped red onions
2 Tbsp olive oil
1/3 cup red wine vinegar
¼ cup chopped red pepper
2 Tbsp minced parsley
2 cloves minced garlic
2 Tbsp Stevia-or any other sugar substitute
¼ tsp salt and pepper
15 oz can Great Northern Beans, rinsed and drained
15 oz can Black Beans, rinsed and drained
-Rinse and drain the beans and layer in glass serving bowl.
– In a skillet on medium heat, sauté onions in olive oil until crisp tender, about 4-5 minutes. Remove from heat and cool for about 5 minutes. Onions will still be warm.
– Stir the red wine vinegar, red pepper, parsley, garlic, sugar, salt and pepper into the onions.
– Pour onion mixture over beans and mix well. Refrigerate until ready to serve. Garnish with pepper rings if desired.