Ham and Bean Salad

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Dinner

10 minutes


4

    • 1 cup
      250 mL
      cooked diced Canadian Ham
    • 19 oz
      540 mL
      can white kidney beans, drained and rinsed
    • 4
      4
      green onions, sliced
    • 2
      2
      stalks celery, diced
    • 1/3 cup
      75 mL
      chopped red pepper OR red onion
    • 1/4 cup
      50 mL
      lime juice
    • 2 Tbsp
      25 mL
      olive oil
    • 1
      1
      clove garlic, minced
    • 1/4 tsp
      1 mL
      pepper
    • 1/2 cup
      125 mL
      chopped parsley
    • lettuce leaves
    • Cherry tomatoes

Directions

In a 1 qt (1 L) bowl, combine beans, onions, celery and red pepper. In small bowl, whisk together lime juice, olive oil, garlic and pepper. Pour over bean mixture and toss well. Cover and refrigerate for 2 hours or until chilled. Just before serving, add ham and parsley and toss. Spoon onto lettuce-lined plates; garnish with cherry tomatoes.


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