 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is such an amazing salad. If you don't want to use dried Cannellini beans, canned are just fine but be sure to rinse them. Ingredients:
3/4 cup dried white kidney beans or also known as cannellini |
1 pint grape tomatoes, washed and halved |
a large handful of fresh parsley, trimmed and chopped |
1/2 cup feta cheese, broken into bits |
8-10 Καλαμάτα - kalamáta olives, pitted and roughly chopped or left whole |
dressing |
1/4 cup olive oil |
3 garlic cloves, peeled and smashed with a knife or coarsely chopped |
1 teaspoon lemon zest |
juice from 1 lemon |
fresh ground black pepper |
note: i usually double the dressing ingredients. |
Directions:
1. Rinse the white kidney beans under cold running water and soak overnight covered in several inches of cold water with a little lemon juice added.
2. Drain the beans and cover again with cold water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft but not falling apart.
3. Drain and set aside to cool.
4. Heat the olive oil in a small saucepan over medium heat with the garlic. Once the garlic begins to sizzle, just a few minutes, remove from heat and let stand for 20 minutes to allow the garlic to infuse in the oil.
5. Remove the garlic from the oil.
6. Set aside the oil and add the garlic to a small food processor along with the lemon zest and lemon juice.
7. Process until smooth. Season with pepper.
8. Drizzle the dressing over the beans and let stand for a few minutes for the flavors to absorb.
9. Gently fold in the halved grape tomatoes, parsley, Feta cheese, pitted and chopped Kalamáta olives and the reserved olive oil, and serve.
10. To serve, I like to place this salad on a large lettuce leaf.
11. Serves 4
|
|