Tossed Bean Salad with Lemon Vinaigrette
PREP TIME: 15 MINUTES
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Ingredients
- 1 can (15 ounces) READ 3 or 4 Bean Salad
- 2 tablespoons lemon juice or white wine vinegar
- 2 tablespoons olive oil
- Coarsely ground black pepper
- 1 package (about 10 ounces) mixed salad greens with carrots
- 4 slices bacon, cooked crisp and crumbled, about 1/4 cup, optional
- Shaved Parmesan or Asiago cheese, optional
Variation
Top salad with sliced grilled chicken, then top with cheese.
Directions
Makes 4 servings.
- Drain bean salad well; reserve 1/2 cup liquid in small bowl. For dressing, whisk together bean liquid and lemon juice, then whisk in oil. Add pepper, as desired.
- Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese; if desired.
