White Bean Salad with Mint and Red Onion
by Jessica Bard
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This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.Serves four.
1/2 cup small-diced red onion
3 Tbs. sherry vinegar
1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
1/2 cup small-diced red bell pepper
2 Tbs. nonpareil (small) capers
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.
photo: Scott Phillips
From Fine Cooking 98, pp. 47
March 5, 2009