Alubia blanca bean salad with pineapple vinaigrette from The Rancho Gordo Vegetarian Kitchen Vol 1: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains (page 34) by Steve Sando and Julia Newberry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 22, 2025

    Excellent bean salad. Reduced the olive oil to 1/4 cup, increased the pineapple vinegar to 3 Tblsp and added just a dash of sherry vinegar.

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