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Two-Olive and Bean Salad
Ingredients (Per Person)
•
 Mayo Coba Peruano Beans (or other favorite pre-cooked dried beans)
•
 Kalamata olives, chopped
•
 Pimiento-stuffed mommoth green olives, chopped
•
 Extra Virgin Olive Oil (EVOO), sea salt and pepper to taste (advisable to freshly grind)
Preparation
•
 Mix chopped olives and beans in a bowl.
•
 Grind salt and mixed pepper to taste.
•
 Season generously with extra virgin olive oil, toss, and serve.
Chopped Olives: image 1 of 2
Bean and Olive 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 a fleshy consistency 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
•
 As mid-morning late breakfast or brunch, I drink one of my favorite Chinese teas, either white, green, red, or Dragon Pearl tea.
•
 As part of a meal, I would enjoy it with a glass of Prosecco di Valdobbiadene, Vermentino from Tuscany or Sardinia, Pinot Grigio, Pignoletto Frizzante or Lambrusco di Sorbara from Emilia Romagna.


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    June 21, 2010
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