Saturday, August 15, 2009

white bean summer salad

  • 2 cans cannellini beans
  • secret sauce
  • 1 carrot, peeled and sliced
  • roasted asparagus, sliced into bite sized pieces
  • malt vinegar

Combine all ingredients, adding vinegar and sauce to taste. Stir well to mix and serve chilled.

The dish: This dish was purely the result of using up stuff I had on hand. When I made the secret sauce it took a little adding and seasoning to get it just right, and before I knew it we had about 2 cups of the stuff, so I had to find some uses for it other than a sandwich condiment. It worked well on top of a couple of cans of beans and some leftover veggies I had, but I could have used whatever was in the fridge and I think it would have turned out just fine. Kim and I have a theory with recipes: if you like everything going into the dish, then you'll most likely enjoy the finished product. This theory works especially well in the red room where Kim and I love just about any ingredient you can think of, so as a result we wind up liking most dishes.

1 comment:

  1. "liking everything in a dish" does not always mean that you are going to like the final result. I like everything in cheesecake -- but hate cheesecake.