Gazpacho Bean Salad

 

 

I was inspired by some recipes for white gazpacho to make this salad.  The dressing could be tweaked to make a white gazpacho.  At any rate it is a super yummy summer salad !

 

INGREDIENTS

2 Large ripe tomatoes, diced

1/4 cup diced sweet yellow onion

1 hard boiled egg

1 tblsp chopped fresh parsely

1 can White Northern Beans or Cannellini beans

1 garlic clove, minced

2 tblsp sherry vinegar

1/4 cup olive oil

DIRECTIONS

Drain and rinse beans.  Put 3/4 of the can in a larges salad bowl and the other 1/4 in the blender.

Cut hard boiled egg in half . Take out yolk and add to blender.  Chop the egg white and add to salad bowl.

Put the diced onion and parsley in the salad bowl. Toss everything in some salt and freshly ground pepper.

Add the vinegar to blender and blend.  Slowly pour in the oil while blending.  It will be a thick dressing.

Pour enough dressing on each salad plate to make a generous pool , then spoon chopped salad on top.  Serve with toasted bread.

 

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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