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SALADS AND SALAD
DRESSINGS:
Warm Cannellini Bean
Salad
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Warm
Cannellini Bean Salad |
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Nice side- dish
salad...
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¼
cup |
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extra-virgin olive oil; more for
drizzling |
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1
medium |
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yellow onion, finely diced |
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kosher salt |
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½
medium |
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red
bell pepper, finely diced |
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Two
15-ounce |
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cans
Italian cannellini beans, rinsed well
and drained |
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1
tsp |
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minced fresh garlic |
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1½
Tbs |
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balsamic vinegar |
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1
tsp |
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chopped fresh thyme |
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freshly ground black pepper |
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2
Tbs |
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chopped fresh flat-leaf parsley or basil |
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1 |
Heat 2
Tablespoons of olive oil in a medium sauté pan
over medium-high heat. Add the onion, season
with salt, and cook, stirring frequently, until
it begins to soften, about 3 minutes. Add the
red pepper and cook until it softens slightly,
about 3 minutes. Add the beans and toss to coat
with the vegetables. Remove from the heat. |
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2 |
In a medium
bowl, combine the garlic, vinegar and thyme;
whisk in the remaining 2 Tablespoons olive oil.
Add this to the bean mixture. Season with salt
and pepper and sprinkle with the parsley or
basil. Toss well and serve with a drizzle of
olive oil. |
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Recipe Source |
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Fine Cooking |
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