Mediterranean Bean Salad with Pickled Beets

This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West.

Serves: 6

  • One 16-ounce can kidney beans, drained and rinsed
  • One 12- to 16-ounce jar pickled beets, drained
  • 1/2 cup frozen green peas, thawed
  • 2 cups thinly sliced red or green cabbage
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • Curly red or green leaf lettuce, as needed

In a serving bowl, combine all the remaining ingredients except the lettuce and toss.

For each serving, spoon some of the bean salad over 2 or 3 lettuce leaves.


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