Vegan Tasty

White Beans, Green Peppers, and Tomatoes with Lemon Vinaigrette

I started this dish with a recipe from The Complete Book of Vegan Cooking. I made this the first time with the exact recipe from the book. For me it was a bit too spicy (maybe the wrong pepper), and there was too much dressing. Just my personal opinion. This recipe differs somewhat from the original, so refer to the book for the original recipe.

This is an awesome lunch, or snack served with warm pita bread and some fruit.

Ingredients

2 or 3 medium tomatoes, diced
1 small onion, finely chopped
1 medium green bell pepper, small to medium sized chop
1/2 teaspoon sugar
3 cloves of garlic, chopped
14 ounce can cannelini beans, drained
2 to 3 tablespoons olive oil (I like it on the light side so I use 2)
1 medium lemon, grated rind and juice
1 1/2 teaspoons of red wine vinegar
Salt and fresh ground pepper, to taste
Chopped fresh parsley to garnish

Directions

Add the tomatoes, onion, green pepper, sugar, garlic, cannelini beans, salt and fresh ground pepper to a large bowl and toss together well.
In a small bowl whisk together the olive oil, vinegar, lemon zest, lemon juice until smooth.
Add the salad to the dressing and mix well.
Chill before serving.
Garnish with parsley, and serve with warm pita bread.

This entry was posted on Friday, August 27th, 2010 at 7:01 am. It is filed under Salads, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.