Tricolore di Carmelina Salad

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Servings:

10 to 12 Servings

Quantity

Ingredients

1/4 cup

White balsamic vinegar

1/4 cup

Lemon juice

2 cloves

Garlic, finely chopped

1/3 cup

Olive oil

To taste

Kosher salt

To taste

Black pepper

To taste

Crushed red chili pepper flakes

3, 14.28 oz cans

Carmelina Brands® Italian Bianchi di Spagna (Butter Beans)

2, 14.28 oz cans

Carmelina 'e...San Marzano® Italian Cherry Tomatoes (Pomodorini), drained

1 bunch

Escarole, chopped

2 bunches

Baby Arugula

6 each

Endive bulbs, sliced lengthwise

In a small bowl, whisk together white balsamic vinegar, lemon juice and garlic. In a slow, steady stream, whisk in olive oil. Season dressing to taste with salt, black pepper and crushed red pepper chili flakes. In a large salad bowl, add Carmelina Brands® Italian Bianchi di Spagna Butter Beans and Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini). Pour dressing over beans and tomatoes, and toss to thoroughly combine. Let bean mixture marinate and chill for 30 minutes to 1 hour in the refrigerator. To finish salad, toss with escarole, arugula, and endive. Mangia and enjoy!

* Recipe created by Chef Michael DeGeorgio on behalf of Mangia, Inc. ™