Peppadew Bean and Salami Salad

Prep Time: 20 minutes. Total 20 minutes


Ingredients:

6 pickled Peppadew Peppers, sliced into large chunks 1/2 C of the cuts/pieces of your favorite salami
1 can artichoke quarters, drained
1 3/4 C blanched green beans. I use the frozen ones from Trader Joes, and put them in luke warm water til thawed, then drain and pat dry
1/2 C loose, chopped cilantro
1 can northern white beans, drained and rinsed 1/3 small red onion thinly sliced
Salt and Pepper
Rice Wine Vinegar (About 3 T) Fine Olive Oil (About 3 T)


Directions:

  • Toss, serve and munch! REALLY good the next day as the vinegar kind of pickles everything and melds the flavors.
  • At this point I often add more ‘stuff.’ Like cold corn, or shrimp. I also think you would be fine to add a small bit of fresh dill, and little sugar if you want sweetness. This is a good base for a LOT of salads that are zingy and colorful!



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking