Seasonal offerings built around protein-packed legumes bring rustic appeal and an easy food cost to menus.
This article first appeared in the 1 August 2006 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>
By Allison Perlik, Senior Editor
Garbanzo Bean Salad (shown above)
Apple Pie Bakery Café, Hyde Park, N.Y. Goat cheese, lemon vinaigrette and diced red and yellow peppers boost garbanzo beans' mild, nutty flavor in a petite salad at this casual operation on The Culinary Institute of America campus. The menu also offers another legume-based option, black-bean-and-smoked-tomato salad with goat cheese, cumin and cayenne pepper.
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