pieces

Yes, I completed this month’s Daring Baker’s challenge. Yes, it was a success. And yes, it’s almost midnight on the posting day and I just realized that I haven’t posted. The pictures are still on my camera, and I’m exhausted from a weekend full of seafood and rum on the beach (a tough life, I know), so details will be coming tomorrow.

The salad that was pictured with the salmon sandwiches form my last post was this cannelloni (white kidney) bean salad. I got the basic ingredients from this post. It is really good. Jack’s claim that he doesn’t like cannelloni beans was quickly silenced after he helped himself to three servings.

2 cans beans, rinsed and drained
1 roma tomato, diced
1 small red pepper, diced
1 small green pepper, diced
1 small red onion, diced
1 jalapeno (or serrano), deseeded (unless you want the extra spice) & diced
1 clove garlic, crushed
Italian flatleaf parsley, chopped, to taste
Basil, chopped, to taste
Juice of 1 lemon
Olive oil

Combine, and let sit in refrigerator for at least 1 hour before serving. If you make it more than a few hours in advance, don’t add the tomatoes until right before you serve it, or they will get mushy.

I made this without the jalapenos for my mother in law, who does not care for spicy foods. It was big hit with Jack, who says he doesn’t like canneloni beans, but finished off two bowls of the salad.