Italian Bean and Mushroom Salad (photo by naturalkinds, Flickr)

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.

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