BEANS & GREENS

Legumes re­place meat in this ver­dant salad

Northern Living - - RECIPE - TEXT, STYLING, AND PHOTOGRAPHY SARAH ARROGANTE

WHITE BEAN SALAD IN­GRE­DI­ENTS

1 can white beans 5 fresh basil leaves, chopped or cut

into strips 2-3 to­ma­toes, sliced 2 tbsp. freshly chopped pars­ley 3-4 let­tuce leaves, sliced 5 pit­ted black olives, sliced For the dress­ing: 3 lemons, squeezed 1 gar­lic bulb, minced/puréed 1 tbsp. thyme 2 tbsp. olive oil 1 tbsp. honey 1 tsp. ground black pep­per 1/2 tsp. salt

PRO­CE­DURE

A plat­ter of Mighty Quinn’s 1. Pre­pare the dress­ing. se­lec­tion Mix of lemon­clas­sic

meats—brisket, juice, puréed gar­lic, thyme, olive oil,

spare ribs, chicken, and honey.

and burnt ends, 2. In a bowl, mix white beans, basil

com­ple­mented by leaves, to­ma­toes, pars­ley,side dishes let­tuce,such as and black olives. slaw, dirty rice, 3. Sea­son with salt and and pep­per.fries.

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