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Warm Cannellini Bean Salad

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Serves four to six as a side dish.

  • by from Fine Cooking
    Issue 55

  • 1/4 cup extra-virgin olive oil; more for drizzling   
  • 1 medium yellow onion, finely diced
  • Kosher salt
  • 1/2 red bell pepper, finely diced
  • 2 cans (15-oz. each) Italian cannellini beans, rinsed well and drained
  • 1 tsp. minced fresh garlic
  • 1-1/2 Tbs. balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley or basil
Tip:
To rinse the beans, pour them into a colander and rinse with cold water until the foam dissipates.

Heat 2 Tbs. of the olive oil in a medium sauté pan over medium-high heat. Add the onion, season with salt, and cook, stirring frequently, until it begins to soften, about 3 min. Add the red pepper and cook until it softens slightly, about 3 min. Add the beans and toss to coat with the vegetables. Remove from the heat.

In a medium bowl, combine the garlic, vinegar, and thyme; whisk in the remaining 2 Tbs. olive oil. Add this to the bean mixture. Season with salt and pepper and sprinkle with the parsley or basil. Toss well and serve with a drizzle of the olive oil.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 200; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1; Protein (g): protein g 6; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 23; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 240; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 6;

Photo: Scott Phillips

Altered the recipe a little to my taste but it is delicious. I never thought I would crave beans..

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