Four Legume Salad

Recipe Ingredients

3 oz	85g	Small-diced bacon
2 tablespoons	30ml	Diced red onion
2 tablespoons	30ml	Chopped red bell pepper
1/2 cup	118ml	Cooked field peas
1/2 cup	118ml	Cooked chick peas
1/2 cup	118ml	Cooked black eyed peas
1/2 cup	80g / 2.8oz	Cooked red kidney beans
1 tablespoon	15ml	Chopped fresh basil
1 1/2 teaspoons	7.5ml	Chopped fresh mint
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ripe tomato (large)
1 cup	237ml	Chiffonnade of cleaned spinach

Recipe Instructions

Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well.

Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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