Alubia Blanca Salad with Pineapple Vinaigrette Recipe
This healthy vegetarian Salad recipe combines Rancho Gordo Alubia Blanca Heirloom Beans with vegetables and a Pineapple Vinaigrette
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Cooking tools:
- Peeler
- Serving bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spoon
Ingredients
- Rancho Gordo Vinaigrette (see below)
- 1 1/2 cups cooked Rancho Gordo Alubia Blanca beans, well-drained
- 1 jarred roasted red bell pepper, cut into 1/2-inch squares
- 3 radishes, sliced thinly
- 1 stalk celery, chopped
- 1 carrot, peeled completely with a vegetable peeler for razor-thin slices
- Salt
- pepper
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon Rancho Gordo Oregano Indio
- 2 tablespoons Rancho Gordo Pineapple Vinegar
- 1/2 cup extra virgin olive oil
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