Filippo Berio: Recipes - Here's Your Recipe

Southwestern Three-Bean Salad
Serves 4

Ingredients

Vinaigrette:

• 1/3 cup Fresh lime juice

• 3 tbs orange juice

• 1 tbs chopped fresh cilantro or parsley

• ½ tsp fresh minced garlic

• ¾ tsp ground cumin

• ¼ cup Filippo Berio Extra Virgin Olive Oil

Salad:

• 2 medium carrots - 1/8" thick

• 1 medium red onion - 1/8" thick

• 1 ear shucked corn

• ½ of 15-ounce can black beans, rinsed and drained

• ½ of 15-ounce can white beans, rinsed and drained

• ½ of 15-ounce red pinto (kidney) beans, rinsed and drained

• 2 cups packed arugula

• 3 tbs Filippo Berio Olive Oil for brushing vegetables

• 4 tbs vinaigrette for arugula

• Remaining vinaigrette for beans and vegetables

Directions

Vinaigrette
Whisk all ingredients and serve; store in a covered container.

Salad:
Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Set aside.

Combine beans and vegetables. Pour all but 4 tbs of vinaigrette over beans and vegetables; season with salt and pepper and toss to coat. Chill, covered in refrigerator at least 2 hours, stirring occasionally.

Pour 4 tbs vinaigrette over arugula and toss.

Serve arugula over beans and vegetables.

Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant.


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Use olive oil instead of eggs to bind the ingredients in your meatloaf — 1/4 cup per pound of meat.