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POCKET BREAD HAM AND BEAN SALAD
1/3 c. olive oil
4 tbsp. red wine vinegar
2 garlic cloves, minced
1/4 tsp. salt
Freshly ground pepper
1/2 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
1 (20 oz.) can garbanzo beans
1 (20 oz.) can kidney beans
1 sm. red onion, in rings
2 celery stalks, sliced
Handful sliced black olives
1 c. sliced fresh mushrooms
1 sliced green or red pepper
1/2 cup cubed ham
3 oz. diced Mozzarella cheese or
Monterey Jack
In a non-metallic bowl combine oil, vinegar, garlic, salt,
herbs, pepper (to taste) and sugar. Whisk to blend. Add rinsed
and drained beans, onion, celery, olives, mushrooms, pepper
(bell), ham and cheese. Mix well. Cover and chill at least 8
hours before serving. Serve at room temperature over lettuce or
stuffed in pita pocket on lettuce.
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