While I eat my dinner of a tasty Cannellini bean salad, I thought I would share the recipe. It's a simple and light dish that really just punches the flavor of the beans up a bit. I was inspired by a recipe in the New Moosewood Cookbook by Mollie Katzen called "Just White Beans". She uses a different variety of bean and adds pickled onions and a few other herbs that I didn't have, as well as dry beans; whereas, I used a can for sake of time and ease. It would be good with more herbs or maybe more veggies added, but is nice as is. I would serve it with some toasted slices of baguette rubbed with a garlic clove and drizzled with EVOO. I'd say it is a versatile model and definitely one to be played with to fit different ingredients on hand. Here's my version:
Cannellini Bean Salad
1 can Cannellini Beans: drained and rinsed thoroughly
Handful of chopped fresh basil
1-2 Cloves of minced garlic
1-2 t Red Wine Vinegar
1 t EVOO (more if you want-would be good)
Salt and Fresh Ground Pepper to taste (Use a lot of pepper for really good flavor and plenty of kosher or sea salt)
Bon Appetit!
