Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well — as would fresh thyme or oregano.

Recipe courtesy of Kathleen Daelemans

Show: Cooking Thin

Episode: Family Ties

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Directions

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.

Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

My Private Notes

Name: White Bean Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like); 1 large rib celery, thinly sliced; 1/2 roasted red pepper, peeled, seeded, and chopped; 2 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; Coarse grained salt; Freshly ground black pepper; 1/2 cup basil leaves, hand torn