Friday, November 18, 2011

White Bean Salad

I found the recipe for this white bean salad in the October issue of Real Simple. I thought it was wonderful, though I’ll add directions to soak the red onion next time, as I found it a bit strong. It can be used as a side or, with the optional addition of a hard-boiled egg, as a light meal. In the latter case, it makes about 4 servings.

2 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp Dijon mustard
kosher salt and black pepper
3 15.5-oz cans cannellini beans, rinsed
1 bell pepper, chopped
½ small red onion, thinly sliced and soaked in water overnight, then drained
2 tsp fresh thyme leaves

In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature.

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