15.5 ounce cannelini beans white rinsed drained canned
1 cucumber diced
2 tablespoons dijon mustard
2 cloves garlic crushed
1 bell pepper diced green
8 servings salt and ground pepper black to taste
0.3 cup olive oil
1 bell pepper diced red
2 cups cabbage shredded red
1 large onion diced red
14 medium potatoes red
0.5 cup romano cheese grated
11 ounce kernel corn whole drained canned
1 bell pepper diced yellow
Equipment
bowl
whisk
pot
Directions
Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes.
Drain, cool and cut into bite-size pieces.
In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard.
Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber.
Add kidney beans, if desired.
Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.
