Okay, this salad is really dinner-for-one-and-lunch-the-next-day. I got the recipe from my host sister in Germany, who says that the longer the salad is in the fridge, the better it tastes. I told her that I don’t think we can tell that to college students in the U.S., because some of them will end up with science experiments! Still, you could even make a double or triple batch and keep it in the fridge for a quick lunch or to bring along to a barbecue.

　　

Ingredients

serves 1 (with leftovers)

　　1/2 red bell pepper

　　1/2 onion

　　2 tablespoons olive oil

　　1 (15-ounce) can white beans

　　1 tablespoon cider vinegar

　　Salt and pepper

　　

Step 1

Remove the stem, seeds, and membranes from the bell pepper, then cut the pepper into 1/4-inch pieces. Peel the onion and cut into 1/4-inch pieces. Place 1 tablespoon of the olive oil in a small skillet and add the onion and bell pepper. Cook over medium heat for 8 to 10 minutes, or until the onion is translucent.

　　

Step 2

Place the beans in a strainer and rinse under cold water. Drain them well, then place them in a bowl and stir in the onion and bell pepper. Stir in the cider vinegar and the remaining 1 tablespoon of olive oil and season with salt and pepper. Eat half now and put the rest in the fridge for later.

　　

cooking 101

Step 3

There are a zillion types of specialty vinegars on the market today, but we try to limit ourselves to just a few. Balsamic vinegar is dark brown with a full-bodied combination of sweet and sour flavors. It is wonderful for salad dressings, sprinkled on vegetables, or in marinades. Rice wine vinegar is very pale yellow with a mild, delicate flavor that pairs well with herbs or spices. It is used a lot in stir-fries because it doesn’t alter the appearance of the food. White wine vinegar is clear and nearly colorless. It is slightly more acidic than rice wine vinegar and is perfect for spicy dishes and marinades. Cider vinegar is a light tan color and has a slight apple flavor. It works well for salad dressings and on vegetables.

　　College Vegetarian Cooking