13 July 2007

A Bean Salad Recipe with a Twist

Cannellini Beans with Tomatoes & Herbs
This light, fresh salad is perfect for a picnic or BBQ. The lemon zest is an especially nice addition and adds beautiful color to this delicious, healthful dish. Makes 4-6 servings


2 cans of Cannellini beans (or other white beans, such as Great Northern or Navy), drained and rinsed
3 or 4 tomatoes (cherry, heirloom, or any tomatoes in season)
½ medium size red onion, diced
1 cup fresh, frozen (thawed), or canned corn kernels
2 red, yellow, orange, or green bell pepper, finely diced
1 ripe avocado, diced
Assortment of fresh herbs: marjoram, basil, thyme, sage, minced
3 tablespoons vinegar, your choice (red, white wine vinegar, seasoned rice vinegar)
Juice from 1 lemon
Zest of 2 lemons
2 cloves of garlic, finely chopped
Salt and pepper


In a large bowl, combine all of the ingredients and set aside for 15 minutes or more to allow the flavors to develop. Add salt and serve at room temperature.

Serving Suggestions and Variations:
*You can use any bean you like for this salad. White beans are just one suggestion. You can use kidney, chick peas, black, pinto – or a combination of all them!
*You may add a tablespoon or two of extra virgin olive oil.
*Fresh tomatoes are best, and keep in mind that tomatoes don’t do well refrigerated. So, if you wanted to make this salad in advance, just eliminate the tomatoes, store in the fridge, and add the tomatoes just before serving.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

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