Italian Bean and Mushroom Salad
Published in Salad Meals
Serve cold or at room temperature.
Ingredients:
- 125 g sliced salami
- 2 x 432 g tins red kidney beans
- 2 x 310 g tins butter beans
- 250 g button mushrooms, wiped, sliced
- ½ cup sliced black olives
- 4 green shallots (spring onions), chopped
- 250 g cherry tomatoes, halved
- salt & freshly ground pepper to taste
Ingredients: Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 clove garlic, crushed
- 1 – 2 tbl chopped fresh basil
Preparation:
- Drain all the beans. Rinse and drain again thoroughly.
- Cut salami slices into strips, and combine in a bowl with beans, mushrooms, olives, shallots and dressing. Cover tightly and refrigerate overnight – and up to 3 days if preferred.
- Add tomatoes, and stir to combine. Taste and adjust seasoning if necessry.
Serves 4 – 6.
Primary Ingredients: black olives, button mushrooms, cherry tomatoes, fresh basil, red wine vinegar, salami, shalots, tinned butter beans, tinned kidney beans