White Bean Salad
White Bean Salad highlights the Spanish flavors of creamy beans, sharp shallots, sweet crunch from bell peppers, and light acidity of tomatoes with a simple oil and vinegar base. It pairs well with meat or hearty vegetarian main dishes or makes a great, protein rich snack. An easy and versatile side that keeps well for a make ahead dish.
Ingredients
- ¼ cup olive oil
- 5 cloves garlic, minced
- 2 15oz cans cannellini beans rinsed
- salt and pepper
- 2 cups water
- 1 tbsp sherry vinegar
- 1 shallot, minced
- ½ red bell pepper, stemmed, seeded, and diced
- 1 cup cherry tomatoes, quartered
- ¼ cup fresh parsley, rough chopped
- 2 tsp fresh chives, rough chopped
Instructions
- Heat a medium saucepan and 1 tbsp of oil over medium heat, add garlic and stir until garlic starts to turn golden, about 2-3 minutes. Add beans, 2 cups of water, and 1 tsp salt. Bring to a simmer and remove from heat. Cover and let stand for 20 minutes.
- While the beans are resting, combine vinegar and shallots in a large bowl and let sit for 20 minutes.
- Drain beans and add to bowl with 3 tbsp oil, bell pepper, tomatoes, parsley, and chives. Toss gently to combine. season with salt and pepper to taste. Let sit for 20 minutes before serving.