Alubia Blanca Bean Salad With Pineapple Vinaigrette

Alubia Blanca Bean Salad 

With Pineapple Vinaigrette

Ingredients:

Vinaigrette

1 garlic clove, minced

1 teaspoon salt

1 teaspoon Dijon mustard

1 teaspoon dried Mexican oregano

2 tablespoon Rancho Gordo Pineapple Vinegar

1/2 cup Rancho Gordo EVOO

Salad:

1 carrot peeled

1 1/2 cups Alubia Blanca Beans *See Rancho Gordo

1 roasted red pepper, cut into 1/2" squares

3 radishes thinly sliced

1 celery stalk sliced

S&P

Directions;

In a salad bowl, Make a paste with garlic, and salt.  Add the mustard, oregano and pineapple vinegar;  mix well.  Slowly whisk in the olive oil.  

Shave the carrot into razor-thin slices using a mandolin or vegetable peeler.  Add the beans, roasted red pepper, radishes, celery, and carrot

slices to the vinaigrette; toss together gently.  Season with salt and pepper.  Serve slightly chilled or room temperature.  Serves 2 to 4

Note:  Alubia beans are soft but hold their shape and are good in salads with an added crunch of radishes and celery.