Chef Tom Fraker
Bean, Artichoke and Beet Salad with Roasted Green and Red Chile Vinaigrette
Bean, Artichoke and Beet Salad with Roasted Green and Red Chile Vinaigrette
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
American
Servings
8 - 10 servings
Prep Time
10 minutes
Cook Time
0 minutes
The vinaigrette gives the salad a sweet and spicy flavor!
Ingredients
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2 cups seasoned rice vinegar
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½ cup granulated sugar
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½ pound fresh jalapeno peppers, roasted
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½ pound Fresh Red Fresno Peppers, roasted
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2 cloves Melissa’s Peeled Garlic
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1¾ cups extra virgin olive oil
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Sea salt and freshly ground pepper, to taste
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2 packages Melissa’s Six Bean Medley, rinsed
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1 jar Melissa’s Fire Roasted Sweet Red Bell Peppers, drained and diced
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1 package Melissa’s Steamed Artichoke Hearts
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1 package Melissa’s Steamed Red Beets
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2 fresh green bell peppers, diced
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1 (4 ounces) can sliced black olives, drained
For the Vinaigrette
For the Salad
Directions
To Make the Vinaigrette
Combine all of the vinaigrette ingredients, except for the olive oil, in a blender. Blend on low, while slowly drizzling the olive oil in to emulsify. Season with the salt and pepper and set aside.
To Make the Salad
Gently toss all of the salad ingredients in a mixing bowl. Add the vinaigrette (you may only use half but you can refrigerate the rest for later use; salads: marinades; etc...), toss and serve.
Filed in:
Bean Artichoke and Beet Salad with Roasted Green and Red Chile Vinaigrette,
Beets,
Bell Peppers,
Fire Roasted Sweet Red Bell Pepper,
Fresno Pepper,
Jalapeno Pepper,
Organic Bell Peppers,
Peeled Garlic,
Red Fresno Peppers,
Six Bean Medley,
Steamed Artichoke Hearts,
Steamed Baby Beets,
Steamed Six Bean Medley
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