Bean Salad
Prep Time: 20 minutes
Cook Time: 15 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Beginner cooks
2 cups white beans
1 cup arugula beans
1/3 cup parsnips
1/3 cup carrots
1/3 cup rutabaga
1/3 cup tomatoes
1 Tbsp. parmesan cheese
1/4 cup balsamic vinaigrette
1/4 cup extra virgin olive oil
1 Tbsp. chopped parsley
1/2 Tbsp. chopped thyme
Soak beans in water overnight. Cook until tender, drain and let cool. Wash arugula greens, parsnips, carrots, rutabaga and tomatoes thoroughly. Set arugula aside. Peel and dice parsnips, carrots and rutabaga. Roast in oven at 375 degrees for 15 minutes until tender. Remove seeds of the tomato and dice. Mix all ingredients together. Add salt and pepper to taste. - Chef Daniel Schurr, Second Empire Restaurant in Raleigh
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