- recipe -

Chopped Vegetable and Bean Salad

Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).

Makes four servings 

For the dressing:

  • 2 tbs. red wine vinegar
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. black pepper
  • 2 tbs. olive oil

For the salad:

  • 1 large head romaine lettuce, chopped
  • 1⁄2 cup peeled and diced cucumber
  • 1⁄2 cup diced red bell pepper
  • 1⁄4 cup diced yellow bell pepper
  • 1⁄4 cup peeled and diced carrots
  • 1⁄4 cup diced red onion
  • 1⁄4 cup diced black olives
  • 3⁄4 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh basil
  • 3⁄4 cup diced tomato
  • 3⁄4 cup cooked white beans
  • 1⁄2 cup cooked garbanzo beans
  • 1⁄2 cup chopped hearts of palm

Directions

In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip. In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.

Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).

Leave a Comment