White Bean Salad

[Guest guest]

White Bean Salad

Recipe courtesy Kathleen Daelemans/www.foodtv.com

 

Tip: Use any combination of fresh herbs you like: basil, parsley, and mint

are nice, rosemary would work well, and so would fresh thyme or oregano.

 

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean

you like)

1 large rib celery, thinly sliced

1/2 roasted red pepper, peeled, seeded, and chopped

2 tablespoons red wine vinegar (or lemon juice)

1 tablespoon extra-virgin olive oil

Coarse grained salt

Freshly ground black pepper

1/2 cup basil leaves, hand torn

 

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss

until well combined. Adjust seasonings with salt and pepper. Add basil and

serve immediately.

Morph: For a super quick white bean dip: puree the salad in a food processor

or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled

bread.

 

Yield: 6 to 8 servings

 

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