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Rose's White Bean Salad

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"Lunch, snack, or side dish — once you make a batch of this salad, you'll find yourself using it for many different meals. If it's made in advance, the taste only improves. This is my mom's recipe. Her sons and grandsons love it. Depending on what type of meal it's planned for, she'll vary the herbs to best accent it — adding mint if served with lamb, dill with fish, basil with roast chicken. Piled on top of arugula or watercress, it's a great addition to any summer spread, and one of my favorite lunches."

List of Ingredients

â—¦ 3 (15-ounce) cans cannellini beans, drained
â—¦ ½ cup chopped red onion
â—¦ ½ cup chopped fresh parsley leaves
â—¦ ¼ cup chopped or torn fresh dill, mint, or basil (optional)
â—¦ ½ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 recipe Rose's Vinaigrette
â—¦ 3 scallions (green part only), finely sliced


Recipe

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate.
The salad will keep in the fridge for up to three days.

Serves 6 to 8



• Beans — Protein alternative to Meat:
Chickpeas, red beans, or black beans with rice and lentil and bean soups are all healthy and satisfying protein alternatives to meat and help stretch the weekly food budget. As food activist Michael Pollan suggests, "if all Americans had one meatless day per week, the reduced carbon footprint equals taking twenty million midsize sedans off the road for a year." Less meat means fewer precious resources compromised in the pursuit of commercially raised livestock used for mass consumption. Reducing the amount of meat eaten also lowers your fat and cholesterol intake.