White Bean Salad With Roasted Red Pepper and Fennel
Published by St. Louis Post-Dispatch, 5/9/2011
Serves 4
1 (15-ounce) can Great Northern white beans, drained and rinsed
1 cup diced roasted red pepper
1/2 cup diced fennel
12 medium leaves fresh basil, cut into slivers (about 1/4 cup)
2 tablespoons minced green onions
2 tablespoons finely chopped parsley
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon sea or kosher salt
1/2 teaspoon freshly ground black pepper
1. Mix together beans, roasted red pepper, fennel, basil, green onions and parsley in a medium bowl.
2. Whisk together olive oil, lemon juice, garlic, salt and black pepper in a small bowl. Pour over the beans, and toss to combine. Let stand 5 to 10 minutes; toss again briefly before serving.
Published by St. Louis Post-Dispatch, 5/9/2011
Serves 4
1 (15-ounce) can Great Northern white beans, drained and rinsed
1 cup diced roasted red pepper
1/2 cup diced fennel
12 medium leaves fresh basil, cut into slivers (about 1/4 cup)
2 tablespoons minced green onions
2 tablespoons finely chopped parsley
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon sea or kosher salt
1/2 teaspoon freshly ground black pepper
1. Mix together beans, roasted red pepper, fennel, basil, green onions and parsley in a medium bowl.
2. Whisk together olive oil, lemon juice, garlic, salt and black pepper in a small bowl. Pour over the beans, and toss to combine. Let stand 5 to 10 minutes; toss again briefly before serving.
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