Photo: Howard L. Puckett; Styling: Cindy Manning Barr
4 servings (serving size: 1 1/2 cups bean mixture and 1 cup endive)

How to Make It

Step 1

Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Step 2

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.

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