Emilia Schwartz from Pasadena was looking for a recipe for a salad made with cannellini beans and other ingredients that she said she got some years back when she belonged to Weight Watchers. Bonnie Besche from Baltimore sent in a bean salad recipe she found in her "Weight Watchers Simply the Best" cookbook and thinks it may be the one that Schwartz is in search of. The recipe comes from Sheryl Knuth of Omaha, Neb., and in the note that precedes her recipe she says that she especially likes this one because it helps encourage good eating habits in her children. She also says that "its refreshing, light and lemony flavor is prefect for hot summer days, and in cooler weather, it's perfect for rich pork dishes."
REQUEST: Mary Harris of Nottingham is looking for a recipe she has lost for a blueberry breakfast cake that was made in a loaf pan.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
White and Green Bean Salad
Makes: 4 servings
1 pound green beans, trimmed and cut into 2-inch pieces
2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1 teaspoon grated lemon zest
1/4 teaspoon freshly ground black pepper
1 19-ounce can cannellini beans, rinsed and drained
1 red bell pepper, seeded and julienned
6 large kalamata olives, pitted and chopped
In a large saucepan, steam the green beans until crisp-tender, about 8 minutes.
Meanwhile, in a large bowl, combine the vinegars, oil, lemon zest and black pepper. Add both types of beans, the bell pepper and olives; toss to coat. Serve warm, or refrigerate, covered, until well chilled, at least 2 hours.