68

Butter Bean Antipasto Salad... Quickie in the Kitchen

Bean salad might sound blah, but it is seriously tasty, super easy, inexpensive to make, and guests (or just you) will love it! So… CONFESSION: I ate the entire batch after making this video. Yeah- that good. Plus it’s vegetarian, vegan, filled with protein, fiber, fat-burning spices, and it’s low-fat, and low-calorie. Pretty much perfect!

Ingredients:
-1 can Butter Beans (washed and drained)
-2 halves Roasted Red Peppers (jarred or homemade) thin sliced
-Jalapenos (either jarred and pickled- like Mrs Renfro’s or fresh) thin sliced and diced (the amount is to taste)
-Flat Leaf Parsley- 2 tbsp diced
-Olive Oil- Splash
-White Vinegar- Splash
-Sea Salt (only use if you made your own roasted red peppers and jalapenos instead of jarred and seasoned) – 1 tsp
-White Pepper (only use if you made your own roasted red peppers and jalapenos instead of jarred and seasoned) – 2 shakes
now taste it and make adjustments based on what your preferences are.
Remember a few keys things: you want a balance of acid (vinegar), salt, heat, fat (olive oil). Add a little more of this or that to create your perfect batch! Play with the recipe. Have fun. That’s the beauty of cooking!

Combine. Eat! You can also let it sit in the refrigerator for a few hours (up to 3 days) to allow all of the flavors to marry. Yum!

 

Leave a reply