White Bean Salad

White Bean Salad

VanessaAuthorVanessaCategorySaladsDifficultyBeginner
Rating

Yields4 Servings
Prep Time5 minsTotal Time5 mins

Ingredients
 14.50 oz white beans, drained but not rinsed
 2 tbsp chopped red onion
 A squeeze of lemon juice
 1 tbsp olive oil
 1 tsp some combination of finely chopped rosemary, tarragon, thyme, and lavender
 freshly ground pepper to taste
 Salt to taste

Directions
1

Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.

2

Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better

3

You can Last a couple of days in the refrigerator.

Ingredients

Ingredients
 14.50 oz white beans, drained but not rinsed
 2 tbsp chopped red onion
 A squeeze of lemon juice
 1 tbsp olive oil
 1 tsp some combination of finely chopped rosemary, tarragon, thyme, and lavender
 freshly ground pepper to taste
 Salt to taste

Directions

Directions
1

Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.

2

Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better

3

You can Last a couple of days in the refrigerator.

White Bean Salad

Instructions for White Bean Salad:

  • White Bean Salad is a favorite salad of mine in the summer you can use fresh cranberry beans when they’re in season you know in the late summer or any time of year you can use canned pinto beans now can pinto beans are great a useful being. Still, you must drain and rinse them before you use them in the salad now, we’re also going to be using two of my favorite herbs mint and flat-leaf parsley.
  • It’s so simple you just won’t believe it. We’re going to put those in just oil. To add a bit of saltiness, we’re going to top it off with some capers, so let’s get the cooking look and learn we’re going to make the dressing now. It’s a great way to use instead of this about a teaspoon. You can put a couple of these in it.
  • There we go, so it’s now its kind of sweet and emulsified I’m going to put in the shallot this little chop bit of chop this is going to give the dress on a lot of flavors, and I’m also going to add in this is a little bit of chopped parsley and a little bit of shredded mint.
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  • Now all of this is going to give it going to make a light Harby oniony dressing, which is just slightly taut, which is going to be great to go with the beans, and the tuna now it’s an excellent idea to let this sit a bit especially. Hence, I have to make these while the beans are cooking.
  • If I’m making my beans for this so today we’re going to use these are pinto beans which have been which are canned and what I’ve done it is I’ve taken them out of the can obviously and I’ve rinsed them to get all of the salty sources of them. It happens to like pink beans. I think they’re great if you are in the summertime. I make this salad with fresh cranberry beans in which case; then I’ll cook them with a little bit of garlic and before. I add them to the mixture, and you probably end up looking just like this okay so I’m going to put these now into the dressing and get them well coated this is such a simple, fresh-tasting salad it’s not even funnyI’m now going to add two tuna now this is a can this is what water-packed chunklike chunk tuna
  • It’s like a classic antipasto salad. And last but not least, we’re going to add some capers add a subtle tart saltiness to the mixture, okay now we need to do islet this sit for about 10 minutes in a cool place for the flavors to blend and it’s ready to eat.