|
|
|
1/4 cup olive oil
1 1/2 teaspoons dijon mustard
2 T. white wine vinegar
*2 12-oz jars of Annalisa cannellini beans, rinsed and drained
3 stalks celery, diced VERY FINELY
1 spring onion, quartered and sliced OR 1/2 red onion, diced
3 T. chopped parsley
Whisk the olive oil, mustard, and vinegar together in the bottom of a serving bowl. Add the rest of the ingredients and stir to combine. Season with salt and pepper, and add more vinegar if necessary. If the salad is going to sit for a while before you serve it, be sure to taste and reseason just before you serve.
As with every recipe I give you, this one has endless variations. Chopped fresh herbs are an obvious addition. I often make it with lemon juice instead of vinegar, reduce the amount of oil to almost nothing, and then throw in a can of Italian tuna in olive oil (undrained). Use green onions instead of red, add a clove of garlic, use borlotti beans instead of cannellini, add some red bell pepper or capers or cornichons. Experiment!
* I used to ALWAYS cook my own beans for bean salads. Most canned beans are way too mushy to use in a recipe like this. Then I discovered Annalisa canned beans, an Italian import. They come in a jar and I buy them at my local natural food grocery. They are not mushy; they have enough salt and a good flavor and texture. They make bean salad about the fastest dish I can make. Look for them. If you can't find them, and you don't want to cook your own beans (which is the best way, of course!), experiment with different brands of canned beans. Some are obviously better than others. Westbrae Natural makes pretty good black beans.
|
|
