Sunday, July 20, 2008

Cannelli Bean Salad


We have been in the middle of a heat wave for 6 days now. 6 hot and humid days. Living in the Ocean State has its perks, and it’s drawbacks. The humidity here can really drag you down. It makes it hard to breathe, hard to see and hard to enjoy the outdoors. For almost a week now we have been waiting until after sundown to go outside to water or pick veggies. This recipe was thrown together, and I do mean thrown together in about 10 minutes. It’s a nice cool and refreshing side dish.

Cannelli Bean Salad
2 cans of cannelli beans sometimes called Great Northern White Beans (I used one can of regular and one can of small white beans- Goya brand)
1 small red onion, finely chopped
½ can small black olives, chopped
fresh parsley, chopped
fresh basil, chopped

Dressing
In a mason jar mix:
3 parts olive oil to 1 part fresh lemon juice
1 teaspoon of Dijon mustard
salt/pepper
Shake it up, pour over beans, mix gently.

This dish tastes best if left to “soak” for a few hours, or overnight preferably.

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