White Bean And Tomato Salad Recipe
Ingredients
| Cannellini | 4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), pressed | |
| 1/2 red onion, minced (about 1/4 cup) | ||
| 6 pale center celery stalks, with leaves, thinly sliced crosswise | ||
| Lemon juice | 1 | |
| Extra virgin olive oil | 2 Tablespoon | |
| Chopped mint | 1 Tablespoon, dried | |
| 4 or 5 tomatoes, cut into 1/2-inch cubes | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Drain the beans.
If you are using canned beans, rinse them very gendy in a colander and then set them aside to drain.
Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl.
Add the beans and carefully stir with a wooden spoon, or with your hands, so that the beans don't break apart.
Serve at room temperature.
If you are using canned beans, rinse them very gendy in a colander and then set them aside to drain.
Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl.
Add the beans and carefully stir with a wooden spoon, or with your hands, so that the beans don't break apart.
Serve at room temperature.
Chef
