Servings: four.
This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.
First time through, measure everything, and pandemic pantry aside, stick to the recipe. That said, I’ve learned to check the reviews before I start. I used rice wine vinegar and added maybe 1/4 cup or so of chick peas leftover from another salad. We have mint growing, so I was generous and really measured it out after chopping. I used black olives instead of capers.(Neither one of us likes capers!) I think this is a great pantry salad. We’re having it with rack of lamb.
This is simply divine! Whips together in a jiffy. Healthy!
I used dried, soaked beans, so I pretty much doubled this recipe. Roasted two red peppers, which was great. Glad to know to cut down the vinegar. I think I chopped the mint too fine (used mini-processor), so will hand chop it next time. It was good with leg of lamb.
I used two 15 oz. cans of cannellini beans, with other ingredient quantities as specified in recipe. It was the perfect balance. This will be a salad I will make over and over again.
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