Riso and Butter Bean Salad
Teresa Jones
Any bean will work for this, really. Some fresh fava beans and some mint would probably make this salad super fabulous too!
ingredients
- 1 cup riso (or other small pasta)
- 1 cup butter beans, cooked
- 1/2 yellow bell pepper, diced
- 1/2 medium sweet onion, chopped
- 1 large carrot, shredded
- 1/2 large tomato, seeded & diced
- 3 tablespoons mixed fresh herbs (I used oregano, chives, basil and parsley)
- shaved Parmigiano-Reggiano (no skimping here - get the good stuff!)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 teaspoon honey
directions
- 1
Cook the pasta in well-salted water. Drain and rinse with cold water. Throw in the veggies and herbs.
- 2
Put the dressing ingredients in a small jar and shake. Pour over salad and mix gently.
- 3
Garnish with some shaved Parmigiano-Reggiano cheese and serve.
notes
You can make this vegan by skipping the cheese and substituting brown sugar or maple syrup for the honey.
Source: Teresa
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