Tuscan Bean Salad with St Andrew’s Champagne Vinaigrette
Ingredients
- 1/2 cup water
- 1 tsp Tapioca Starch (or potato starch)
- 1/4 cup champagne (or white wine vinegar)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dried oregano
- 2 cup canned navy beans (or other white beans)
- 1/2 cup carrot (finely diced)
- 1/4 cup celery (finely diced)
- 1/4 cup red bell pepper (finely diced)
- 1/4 cup yellow bell pepper (finely diced)
- 1/4 cup minced green onions (substitute additional chives, a little more celery)
- 2 tbsp thinly sliced chives
- 2 tbsp minced fresh parsley
- 1/8 tsp salt
- 1/8 tsp pepper
St Andrew’s Champagne Vinaigrette
Tuscan Bean Salad
Instructions
Combine water and corn starch in a small saucepan, stirring with a whisk until the corn starch dissolves. Bring to boil over medium high heat; cook 1 minute, stirring constantly. Remove from heat;cool. Stir in vinegar and remaining ingredients. Cover and chill. Yield: 14 Tablespoons.
The basic components of this dressing can be varied to suit your tastes. Try, for example, red wine, balsamic, or rice vinegar instead of white wine vinegar; use vegetable or chicken broth in place of water; substitute other fresh herbs for the oregano, such as chives, tarragon, or basil.Prepare St. Andrew’s Champagne Vinaigrette; cover and chill.
Combine beans and remaining ingredients in a large bowl; add 1/2 cup of St Andrew’s Champagne Vinaigrette, tossing until well-blended. Cover and chill.
Yield: 4 servings.
Saint Andrew’s Champagne Vinaigrette
Tuscan Bean Salad