White Kidney Bean Salad

Name: White Kidney Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 servings.
Ingredients: 1 can (15 ounces) cannellini beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 jar (4 ounces) diced pimientos, drained; 1/2 cup thinly sliced red onion; 1/4 cup olive oil; 1/4 cup cider vinegar; 2 tablespoons sugar; 1/4 teaspoon each dried basil, thyme and rosemary, crushed; Dash pepper; 1 package (10 ounces) ready-to-serve mixed salad greens; 1 package (16 ounces) baby carrots

For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.

Ingredients

1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

Directions

In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.
To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.

Originally published as White Kidney Bean Salad in Quick Cooking March/April 2004