Monday, April 19, 2010

Cannellini Bean Salad

This was a very yummy salad! The flavors were fresh and intense. The only change I would make next time would be to add more beans to help balance out the textures of the onions and parsley.

Cannellini Bean Salad
"The Frugal Gourmet Cooks Italian" Jeff Smith
serves 6 as a salad

2 1/2 cups dried cannellini beans (or use nothern white beans) *I used 1 can of Great Northern Beans. Use 2 cans.
1/2 medium yellow onion, sliced
4 green onions, chopped
3 tbl. parsley, chopped
2 tbl. fresh rosemary, chopped
2/3 cup olive oil
juice of one lemon
salt and pepper to taste
2 cloves garlic, crushed
2 tbl. white wine vinegar
1/2 cup prosciutto, thinly sliced and chopped

If using dried beans: place the beans in a bowl and add 6 cups fresh cold water. Allow to sit overnight. Drain and place beans in a 6-qt. pot. Add 3 quarts of fresh cold water. Bring to a boil, cover, and simmer 25 to 30 minutes until barely tender. Drain well and pour the beans out onto a large sheet pan. Allow to cool completely and remove to a large bowl.
Add all remaining ingredients to the bowl. Toss and allow to marinate for at least 2 hours at room temperature before serving.

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