White Bean and Red Onion Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I found this recipe on a bottle of Extra Virgin Olive oil and it was so simple and tasty! The recipe calls for 16 oz. cans and I could only find 19 oz. cans it didn't hurt a thing. I think Garbanzo's would work well also. Ingredients:
2 (16 ounce) cans white kidney beans (cannellini) |
1 small red onion, peeled and sliced thin |
1/4 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Drain the beans in a colander and rinse well with cold running water.
2. Combine with onion in a large bowl.
3. Stir the remaining ingredients in a small bowl until blended.
4. Add to the beans and onions and toss until coated.
5. Let stand or chill briefly and toss again before serving.
6. These are even better the second day!
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