Bean and Fig Salad | Kowalski's Markets
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Cooking tools:
- Pepper mill
- Mixing bowl
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Spoon
- Tongs
- Serving bowl
Ingredients
- 30 oz. canned cannellini beans
- rinsed and drained
- 6 (up to 8) dried Mission figs
- thinly sliced
- ½ cup chopped walnuts
- toasted
- ¼ cup (approx.) thinly sliced red onion
- ¼ cup Mustard Vinaigrette
- plus 2 tbsp. (approx.) to taste
- 1 oz. (approx.) fresh arugula or baby spinach leaves
- stemmed
- - freshly ground Kowalski's Black Peppercorns
- - chopped fresh Italian parsley
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