Skip to main content
Cannellini Bean Salad with Herbs
Ingredients
-
1/3 cup chopped shallots
-
3 tablespoons red wine vinegar
-
1 teaspoon lemon zest
-
1 tablespoon lemon juice
-
1 teaspoon sugar
-
1/4 teaspoon salt or to taste
-
1/4 teaspoon ground black pepper or to taste
-
1/8 teaspoon crushed red pepper flakes or to taste
-
1 tablespoon extra virgin olive oil
-
2-15 ounce cans cannellini beans, rinsed and drained well
-
2 tablespoons basil, chopped
-
1/3 cup Italian flat leaf parsley leaves, stems removed, finely chopped
Preparation
-
In a medium bowl, stir together the shallots, vinegar, lemon zest, lemon juice, sugar, salt, pepper and red pepper
flakes. Allow to sit for a few minutes before whisking in the olive oil.
-
Add the beans and stir to combine.
-
Add the basil and parsley and stir again. Cover and refrigerate.
-
Allow the flavors to develop for at least 30 minutes before serving, but best the next day. Stir again before serving.
Taste and adjust seasoning as desired.
Categories
-
Plant-Based Protein
-
Vegetable