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Insalata di fagioli alla menta




Source of Recipe


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cannelini bean and mint salad


Ingredients:

2 cups cannellini beans
2 celery stalks
2 garlic cloves
1 small onion
12 mint leaves
Extra virgin olive oil
Red wine vinegar
Salt and freshly ground black pepper

Soak the cannellini beans overnight with plenty of water in a covered bowl. Remove any beans that float to the top and discard.

Rinse the cannellini beans, put them in a pot with 3 quarts of salted water and bring to a boil. Lower the heat, cover and simmer for about 1½ to 2 hours or until the beans are thoroughly cooked, but still firm.

Rinse the beans under cold water, strain and let cool, then put them in a mixing bowl.

Cut the celery stalks into small pieces, dice the onion, mince the garlic cloves and tear the mint leaves then add them to the beans.

Salt and pepper to taste, drizzle with olive oil and add a dash of vinegar, toss and then place the bean salad in a bowl and serve.