Hot crusty French bread and a good bottle of wine make this a perfect luncheon meal.
Ingredients:
 1 lb. green or white flageolet beans, cooked, drained and chilled.
½ cup black olives, sliced
½ cup canned artichoke hearts, drained
1/3 cup freshly grated Romano cheese
2 tablespoons pimiento, chopped
2 tablespoons capers
1 tablespoon fresh parsley, chopped
1/3 cup olive oil
1/3 cup white-wine vinegar
2 garlic cloves, finely minced
2 tablespoons fresh basil, chopped
Salt and freshly ground pepper to taste
Directions:
In a medium bowl, mix beans, olives, artichokes, cheese, pimiento, capers and parsley. In a smaller bowl, blend olive oil, vinegar, garlic, basil, salt and pepper. Pour over bean mixture. Chill and serve.
Makes 3 to 4 servings. |
