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Home Cooking

A salad dressing idea

tim irvine | Apr 29, 202008:37 AM     2

I just made a batch of ceci/chickpea/garbanzo salad with cucumber, tomato, and feta, tossed in rice wine vinegar with salt and pepper. Although the ceci were packed in water (Cento), the liquid always seems to thicken with the beans. Same for cannellini, etc. A little of that thick liquid and the vinegar yields a delightful vinaigrette without added olive oil. I am thinking I may save more of the liquid next time I open canned beans and try this type of vinaigrette on a green salad.

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