Saturday, 27 October 2007

Pea (Navy) Bean & Parsley Salad

Yes, yes... more bean salad. Nothing wrong with that.

4 servings
15 minutes prep time

Pea or Navy Bean and Parsley SaladSalad:
1/4 cup sundried tomatoes
1/4 cup water
1 540-ml (19 ounce) tin white pea (navy) peans
1 medium carrot
1 cup finely chopped parsley

Put the tomatoes in a small pot withe the water and bring to a boil. Remove from the heat and let them soak while you prepare the rest of the salad.

Rinse and drain the tin of beans, and mix them with the carrot, peeled and grated, and the chopped parsley.

Remove the tomatoes from their soaking liquid (do not discard it) and chop them, and add them to the salad.

Dressing:
sundried tomato soaking liquid
the juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon thyme
salt and pepper

Whisk these together - I do it right in the pot that the tomatoes were soaked in - then toss the dressing into the salad. Watch the salt; even rinsed, canned beans can be on the salty side.

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