Herbed Bean Salad

Name: Herbed Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: Makes 2 cups
Ingredients: 3 tablespoons finely chopped red onion; 1 teaspoon Dijon mustard; 2 tablespoons red-wine vinegar; 1/4 cup extra-virgin olive oil; 1 3/4 cups cooked cannellini beans; 1/2 cup chopped fresh herbs, such as parsley, chives, and dill; Kosher salt and freshly ground pepper

Recipe photo courtesy of Armando Rafael

The flavors in this simple salad get better as the beans marinate and soak up the dressing.

Source: Martha Stewart Living, March 2017

15 mins 15 mins Makes 2 cups

Total Time Prep Yield

Ingredients

3 tablespoons finely chopped red onion
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 3/4 cups cooked cannellini beans
1/2 cup chopped fresh herbs, such as parsley, chives, and dill
Kosher salt and freshly ground pepper

Directions

1. Soak onion in cold water, 10 minutes.
2. Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.

Cook's Notes

This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade -- just drain and rinse first.

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Reviews

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halfnelson79079

30 APR, 2018

I have made this salad, as written, 3 times, serving over assorted cabbage. Love it!! I have used red kidney, serving over frizzy greens. I found a can of mixed Italian beans at the, .99 cent store, I serve over raddico, that is my favorite!
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