23 April 2012
Rio Rancho Supper Salad
Two varieties of canned beans plus crunchy fresh vegetables make this a hearty main dish.
Makes 6 servings.
1 can (1 pound) chick peas, drained
1 can (1 pound) red kidney beans, drained
1 can (4 1/2 ounces) pitted ripe olives, drained
1/2 cup chopped parsley
1 to 2 cloves garlic, finely chopped
3/4 cup Home-style Tomato Dressing (recipe follows)
1 package (8 ounces) Monterey Jack or Cheddar cheese, diced (2 cups)
1 cucumber, pared, seeded and diced
1/4 pound sliced salami or other cold cut
2 ripe tomatoes, cut into wedges
or: 1 pint cherry tomatoes
1. Combine chick peas,kidney beans, olives, green onions, parsley, garlic and dressing in large bowl; chill several hours.
2. Just before serving, stir in cheese and cucumber. Line salad bowl with Chicory; mound bean mixture on top.
3. Fold salami slices and arrange around edge with tomatoes. Serve with crusty bread, if you wish.