Chick-Peas, Pimientos, and Smoked Oysters from Monday-to-Friday Cookbook by Michele Urvater
Here’s a summer meal in an instant. If you have any of the suggested fresh salad ingredients, by all means add them. But, your dinner won’t suffer if your salad crisper is bare.
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Ingredients
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
- 2 cans (3½ ounces each) smoked oysters
- 2 cans (16 ounces each) chick-peas, rinsed and drained
- 1 jar (3 ounces) pimientos or roasted peppers
- 1 package (10 ounces) frozen petite peas, thawed
- Tomatoes (optional)
- Lettuce greens (optional)
- 2 bell peppers (optional)
- ½ cup fresh herbs such as parsley or dill (optional)
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