Tuscan bean salad

Chef Cynthia Ferich has this cool summer dish

www.cynthiacooks.com

 

Tuscan Bean Salad

2 – 15 oz. cans Cannellini Beans, rinsed and drained (cooked dried beans may also be used)

1 roasted red pepper, seeded, skins removed and finely chopped

2 whole green onions, chopped

1 cup fresh Italian flat-leaf parsley, chopped

¼ cup fresh basil, chopped

Dressing:

1 large clove of garlic, finely minced

1/3 cup extra-virgin olive oil

½ teaspoon red pepper flakes

Juice of 1 whole lemon

Zest of 1 whole lemon

½ teaspoon salt

¼ cup toasted pine nuts for topping

(Lettuce cups for serving, if desired)

Add the beans, chopped roasted red pepper, chopped onion and chopped herbs to a large bowl and set aside.  Combine dressing ingredients and toss into the beans.  Let marinate for at least two hours before serving.  Top with toasted pine nuts before serving and serve in lettuce cups for presentation.  Best served at room temperature with crostini toasts.

 

Tuscan Bean Dip

Simply process the bean and dressing ingredients in a food processor and process until smooth, reserving 1 Tablespoon of chopped parsley and the toasted pine nuts for topping the dip. Chill until ready to serve.  Serve with grilled vegetables and crostini toasts.

 

© 2017 Cynthia Ferich All Rights Reserved

 

 

 

 

 

 

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