Zesty White Bean Salad
- 1 c. Canned Cannellini Beans
- 1 c. Apple Cider Vinegar
- ½ bunch Green Onions, diced
- 8-10 sprigs flat-leaf Parsley, finely chopped
- 1 large Tomato, diced
- ½ Lemon, squeezed
- ½ tsp. Salt
- ¼ c. Olive Oil
- 2 hard-boiled Eggs, sliced
- 10-15 black olives
- Drain Beans and place in a bowl.
- Pour Vinegar over Beans, set aside to rest (at least ½ hour).
- Prepare veggies: dice Tomato, Green Onions and Parsley.
- Pour Beans into a colander to strain off vinegar (throw vinegar out).
- In a large bowl mix together strained Beans and chopped veggies.
- Add Salt, juiced Lemon and Olive Oil. Toss to mix well.
- Place salad in a nice serving dish.
- Garnish with sliced Eggs & Olives.
Julene
This is another delicious cold (or room temperature) salad! The tangy taste gives it a nice kick, but the eggs tame it down a bit. Truly scrumptious!
Elisia Meyle
Perfect for picnic dish to share. Love the lemon in it.
Lucas
Delicous as a side or starter salad! Jale is amazing!
Samantha Bennett
Jale made this for me at dinner one night and I couldn’t stop eating it!! It has a bitterness to it that is DELICIOUS and a great pair with the Karniyarik dish!