Tuscan White Bean Salad


Serves 6-8

 

A very tasty and nutritious side salad. Cooking the beans with seasonings added to the broth  improves  flavor  of this dish. See tip below for using canned beans.

Best consumed within three days

Prepare beans

1 lb of dried cannelloni beans (white kidney beans)

6 cups water

2 herb ox chicken bouillon cubes or vegetarian cubes

2 teaspoons of kosher salt

3 bay leafs

5 garlic cloves thru press

In a large pot

Bring water, boullion, bay leaf to a boil

Add beans and garlic and cover

Reduce heat to medium low and cook for 1 hour.

Turn off heat

Keep covered 30 minutes

Drain and cool beans

Remove bay leafs

Add beans to a medium size serving bowl

Dressing

whisk the following in a small bowl

3 tablespoons of flat leaf parsley chopped

juice of 3 lemons

2 teaspoons of fresh garlic thru a press

2 tablespoons of fresh thyme leafs remove off the stems

1/3 cup of extra virgin olive oil

½ teaspoon sea salt

1 tablespoon of red wine vinegar

¼ teaspoon of fresh ground white pepper

2 tablespoons of red onion minced fine

cover beans and toss in dressing

chill and rest for 1 hour

Maybe served at room temperature or chilled

Tip:

4 cans of 15.5 oz each of cooked cannelloni that have been rinsed and drained may be substituted if you don’t have cooking time. Add dressing and chill for 2 hours for best results.  Note: Canned beans will be much softer in texture than ones you cook yourself.

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