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Beans, Kalamata Olive, Rucola and Mint Salad
Ingredients (Per Person)
•
 Mayo Coba Peruano Beans, or other favorite pre-cooked dried beans.
•
 Pitted Kalamata olives, cut into quarts
•
 Rucola
•
 Mint leaves
•
 Extra Virgin Olive Oil (EVOO)
•
 Sea salt and pepper to taste (advisable to freshly grind)
Preparation
•
 Put beans, olives, rucola and mint in a bowl.
•
 Season with salt and generous drizzle of extra virgin olive oil.
•
 Mix and serve.
Ingredients for Beans, Kalamata Olives, Rucola and Mint Salad: image 1 of 2
Beans, Kalamata Olives, Rucola and Mint Salad: image 2 of 2
Click on the images above to see larger pictures
Comments
•
 Instead of Mayo Coba Peruano beans, you may use your favorite dried beans, soaked at least overnight or, better, 24 hours, and boiled, as long as they remain whole and have fleshy consistence and texture. If not soaked, dried beans may be cooked in a pressure cooker for 50-55 minutes. When soaked 24 hours, beans cook in just 15 minutes and more evenly.
•
 The EVOO may be flavored.
•
 Balsamic vinegar, freshly squeezed lemon, lime, or Spike Original Magic may be added to taste.
Wine and Beverage Pairing
•
 Lambrusco, Montepulciano d'Abruzzo, Monica di Sardegna or Chianti DOCG.


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