Four legume salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | ounce | small-diced bacon |
| 2.00 | tablespoon | diced red onion |
| 2.00 | tablespoon | chopped red bell pepper |
| ½ | cup | cooked field peas |
| ½ | cup | cooked chick peas |
| ½ | cup | cooked black eyed peas |
| ½ | cup | cooked red kidney beans |
| 1.00 | tablespoon | chopped fresh basil |
| 1½ | teaspoon | chopped fresh mint |
| 3.00 | tablespoon | olive oil |
| 1.00 | tablespoon | balsamic vinegar |
| 1.00 | teaspoon | ground cumin |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | large | ripe tomato |
| 1.00 | cup | chiffonnade of cleaned spinach |
Directions
Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-01-1996
NOTES : Joe's note: I would use TWO large tomatoes rather than the ONE that the recipe calls for.
Recipe by: Emeril Lagasse
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