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Serves 4
INGREDIENTS:
20 oz. canned shell beans,
8 oz. mixed vegetables (corn niblets, peas, diced carrots, shredded spinach)
2 large cloves garlic, crushed
1 tbsp. lime juice
4 sprigs fresh epazote herb, finely chopped
1 tsp. salt
1 tsp. black pepper
14 oz. precooked tender bulgur wheat, drained
4 oz. Cheddar cheese, cubed
1 bunch chervil, chopped
1 tbsp. sunflower oil
1 tbsp. red wine vinegar
8 Boston lettuce leaves
METHOD:
In a salad bowl, combine shell beans, corn niblets, peas, diced carrots, shredded spinach, garlic, lime juice, epazote herb, salt, black pepper, bulgur wheat and Cheddar cheese cubes. Mix well and chill until needed.
Meanwhile, mix together chervil, sunflower oil and red wine vinegar. Pour dressing over Boston lettuce leaves and coat well. Drain off any excess.
Arrange lettuce on a salad platter. Spoon shell bean mixture on top of the salad. Chill and serve with a selection of breads and cold cuts.
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