Monday, July 25, 2016


This is a delicious side dish to take to a picnic or pot-luck dinner, as I did last night. The salad is best served at room temperature. A tomato-basil salad and roasted salmon would complement this side dish very well.  

3 cans cannellini beans, rinsed and drained completely
1 small red onion, diced
1 cup sun-dried tomatoes in oil, drained and diced
3 cloves garlic, pushed through a garlic press
¼ cup minced fresh Italian parsley
1 T minced fresh rosemary leaves
1 T minced fresh oregano leaves
1 T minced fresh basil leaves
½ t red pepper flakes
Zest of one lemon
Juice of one lemon
Sea salt and freshly ground black pepper
Mixed lettuce leaves

Pour drained beans into a large bowl.
Add the rest of the ingredients, except the lettuce leaves.
Gently stir to combine.

Cover and refrigerate until ready to serve.

Place mixed lettuce leaves on a platter, spoon bean mixture on top and serve.

Serves 10 to 12

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