WHITE BEAN SALAD

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White Bean Salad image

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

Steps:

  • Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
  • Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

*** Explore more White Bean Salad Recipes »

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