Fresh Cannellini Bean & Vegetable Salad
3 cups cooked cannellini beans
1 green pepper, diced
1 red pepper, diced
1 stalk celery with greens, diced
2 Roma Tomatoes, diced
Salt/Pepper to taste
1/2 teaspoon red pepper flakes
1 large garlic clove, minced
2 tablespoons extra virgin olive oil
Juice and zest 1/2 lemon
2-3 tablespoon fresh Italian Parsley, roughly chopped
1. Chop all the vegetables about the same size and place them in a bowl.
2. Add the cooked beans, salt, pepper, red pepper, garlic, oil, and lemon. Taste for seasoning and refrigerate about an hour.
3. Bring to room temperature before serving and taste for seasoning again. Adjust if needed. Right before serving, add the chopped parsley and serve.
This recipe can be made with canned beans. Be sure to rinse them well before using. Of course fresh is always best!
Posted by Alba Carbonaro Johnson