Four Legume Salad Recipe

Name: Four Legume Salad
Yield: 4 servings
Cuisine: American
Ingredients: 3 ounces small diced bacon; 2 tablespoons diced red onion; 2 tablespoons chopped red bell pepper; 1/2 cup cooked field peas; 1/2 cup cooked chick peas; 1/2 cup cooked black eyed peas; 1/2 cup cooked red kidney beans; 1 tablespoon chopped fresh basil; 1 1/2 teaspoons chopped fresh mint; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon ground cumin; Salt and pepper; 1 large ripe tomato; 1 cup chiffonnade of cleaned spinach

Servings: persons

3 ounces small diced bacon
2 tablespoons diced red onion
2 tablespoons chopped red bell pepper
1/2 cup cooked field peas
1/2 cup cooked chick peas
1/2 cup cooked black eyed peas
1/2 cup cooked red kidney beans
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh mint
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
Salt and pepper
1 large ripe tomato
1 cup chiffonnade of cleaned spinach

1
Cook bacon until crisp in a small saute pan, add the onion and peppers.
2
Toss and cook for 1 minute.
3
Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings.
4
Mix well.
5
Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad.
6
Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ounces small diced bacon, 2 tablespoons diced red onion, 2 tablespoons chopped red bell pepper, 1/2 cup cooked field peas, and more.

Yes, Four Legume Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Legume Salad

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