Four Legume Salad | Recipe Finder

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2servings
15minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₆, H, C, E, P
Minerals	Zinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

3 ounces small diced bacon
2 tablespoons diced red onion
2 tablespoons chopped red bell pepper
1/2 cup cooked field peas
1/2 cup cooked chick peas
1/2 cup cooked black eyed peas
1/2 cup cooked red kidney beans
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh mint
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
Salt and pepper
1 large ripe tomato
1 cup chiffonnade of cleaned spinach

Instructions Jump to Ingredients ↑

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.

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