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Bean/Grain: Cooking Thin's White Bean Salad

Source of Recipe

Kathleen Daelemans


List of Ingredients

19 ounces cannellini beans, rinsed, drained
1 large rib celery, thin sliced
1/2 roasted red pepper, peel, seed and chop
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
coarse grained salt
1/2 cup fresh basil leaves, hand torn


Recipe

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. 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