WHITE BEAN AND CARROT SALAD
Serves 8
2 big cans small white beans (Goya brand) or cannelli
2 lbs carrots, peeled and diced
1/2 cup Raspberry Vinegar (or the vinegar of your preference with some crushed
raspberries added)
1/2 cups olive oil
1 onion sliced
1 red bell pepper sliced
2 tb chopped cilantrillo (cilantro or Chinese parsley)
1 tsp or to taste salt
black ground pepper (just a pinch)
1/2 tsp dried oregano, crushed by rubbing the palm of your hands.
Heat the drained white beans with 1/2 cup chicken stock. Drain. Blanch the carrots in the stock for a few minutes until al dente. Drain. Combine the remaining ingredients and add to the white beans and carrots. Let the salad marinate covered in the refrigerator for at least 4 hours or overnight. Serve in individual bowls, as accompaniment to the main dish.
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