With Labor Day right around the corner, and school starting up again, I thought I’d try to squeeze one more salad into my repertoire.
Since I do love white beans (and my kids do too), I thought I’d try to create a simple dish that could be made ahead (Yay!) and served at room temperature. This is definitely perfect for a picnic or as a light meal or a side dish. With garlic and green peppers adding a spicy bite and vinegar bringing the tang, this one is a keeper.
1 cup white beans, cleaned and soaked overnight
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove sliced
3 green onions, sliced
1/2 a green pepper diced
1/4 teaspoon kosher salt
1. After soaking the beans overnight it’s pretty this is a pretty simple dish. Drain the beans and then place them in a stockpot. Cover them with 4 cups of water and bring to a boil, then continue to cook them for 25 minutes.
2. Meanwhile, you can dice the veggies and place them in a bowl.
3. When the beans are ready, drain them and rinse them with cool water. They will be tender, but with a bit of a bite to them still. Toss the beans with the olive oil, vinegar, salt and veggies. Voila! A lite lunch or perfect potluck dish is ready.
Serves 4 -6.