Four legume salad

Yield: 2 servings

Measure 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

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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