You can make this fortifying but refreshing salad using dried cannellini beans that you’ve soaked and simmered and drained, of course. It’s better that way. But in the heat of summer, after a long day, canned beans work just fine.
1 can of Italian cannelini beans
Good olive oil
Sea salt
Lemon
Young fresh rosemary leaves
Instructions: Drain a can of cannellini and toss the beans in a bowl with enough olive oil to give them a generous gloss. Add sea salt flakes, squeezes of fresh lemon and young rosemary needles — not the hard older ones — to taste. If you’ve got a homegrown or organic lemon, you can add a bit of lemon zest to brighten the flavors even more.
From Alison Cook
July 08, 2020 at 09:30PM
https://ift.tt/3fcHccj
Recipe: Cheater's Cannelini Bean Salad - HoustonChronicle.com - Houston Chronicle
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment