Sunday, August 21, 2011

White Bean Salad

All quantities below are estimates, feel free to adjust to your liking

1 lb. fresh green beans, ends trimmed
14 oz. can white cannellini beans
Cherry tomatoes, diced
Red onion, thinly sliced
Kalamata olives, pitted and sliced
Feta cheese, crumbled

For the Dressing:
freshly squeezed lime juice
olive oil
salt and pepper

Blanche green beans in a pot of salted, boiling water for 8 minutes, drain, then transfer to a large serving bowl.

Drain and rinse the cannellini beans and place in the same pot of boiling water. Cook for a 2-3 minutes.

In the meantime, prepare the dressing by whisking the lime juice, olive oil, salt and pepper, oregano, and cumin together. Taste and adjust seasoning.

Toss the green beans, cannellini beans, tomatoes, red onion, kalamata olives, and feta with the prepared dressing. Refrigerate until ready to eat.

Source: Shahira Elsohly
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