Great Northern Bean and Pecan Salad
1 (16-ounce) can Great Northern beans, drained
1 1/4 cups cooked rice
3/4 cup pecans, chopped
1 medium tomato, seeded and diced
1/4 cup shredded carrot
1 medium cucumber, seeded, peeled and diced
3 scallions, sliced thin
2 teaspoons fresh jalapeno pepper, seeded and diced
12 fresh basil leaves, minced*
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
2 cloves roasted garlic, minced
1/2 to 1 teaspoon kosher salt fresh, ground black pepper to taste
Place all salad ingredients (except basil) in a large bowl.
Whisk all dressing ingredients together in a small bowl. Drizzle dressing over salad and toss lightly.
May be served slightly chilled.
Serves 4 to 6.