Cannellini Bean SaladPosted: May 19, 2011
This little bean salad came together quickly from some odds and ends I found in the fridge. It came together really quickly and I was happy it ended up so tasty. This little combo is super adaptable, but this is what I used:
- one can of cannellini – sometimes labelled white kidney beans
- one medium slice of white onion diced and placed in cold water for a few minutes to tame the spiciness
- a handful of kalamata olives
- about equal parts oil from the olives and cider vinegar plus a dash of tarragon vinegar (because I thought it was too sweet), and a pinch of salt
After mixing everything else, I stirred in some fresh parsley from the garden and some feta cheese then cracked a bit of pepper on top.