Turkey and bean salad
Instructions
In a saucepan, Brown the Turkey Breast, cut into strips with three tablespoons of olive oil.
Add salt and pepper and remove from heat when the meat has taken a beautiful golden color.
Cut the onion into rings, chop the capers with a sprig of parsley.
Passed quickly the beans under water, drain them well and gathered all the ingredients in a salad bowl.
In a bowl mix half a tablespoon of mustard with spilled oil, a little vinegar, salt and pepper.
Pour the dressing over the salad, mix gently.
Accompanying wines: DOC Oltrepò Pavese Riesling Renano, Chardonnay DOC, Torgiano Falerno Del Massico DOC.
Ingredients and dosing for 4 persons
- 350 g of canned pinto beans
- 250 g of turkey breast
- 1 scallion
- 1 tablespoon of pickled capers
- 1 sprig of parsley
- 1/2 tablespoon of mustard
- Little of wine vinegar
- Olive oil
- Salt
- Pepper