Romano Flageolet Salad

Romano Flageolet Salad

Published on May 8, 2015 | By |

Featuring bright, fresh herbs, vegetables and garnishes that truly hold their place, the Romano Flageolet Salad is more than a toss of vibrant greens. Meant to be served chilled, this seemingly typical dish will astound even the toughest food critic.

Ingredients

  • 1 lb. cooked GREEN or GREEN FLAGEOLET BEANS, chilled
  • ½ cup black olives, sliced
  • ½ cup canned artichoke hearts, drained
  • ⅓ cup freshly grated Romano cheese
  • 2 Tbs. Pimiento, chopped
  • 2 Tbs. capers
  • 1 Tbs. fresh parsley, chopped
  • ⅓ cup olive oil
  • ⅓ cup white wine vinegar
  • 2 garlic cloves, finely minced
  • 2 Tbs. fresh basil, chopped
  • salt and freshly ground pepper to taste

Instructions

  • 1. In a medium bowl, mix beans olives, artichokes, cheese pimiento, caper and parsley.
  • 2. In a smaller bowl, blend olive oil, vinegar, garlic, basil, salt and pepper. Pour over bean mixture. Chill and serve.
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