Greta’s Cannellini Salad with Mint
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As quick and easy as this salad is, it has a sophisticated combination of flavors and textures. Just don’t skimp on the mint! This salad is best served immediately, at room temperature, but it can also be refrigerated and served the following day.
Yields: Serves 4-6
Ingredients
1 can (15 ounces) cannellini beans, well drained
3/4 cup finely diced red onion
3/4 cup coarsely chopped fresh mint leaves
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
Preparation
Combine all the ingredients. Serve at once, in small bowls.
Additional Tips
The buttery texture and subtle flavor of cannellini beans cannot be duplicated, but in a pinch, you can substitute with regular white navy beans with tolerable results.
Recipe by
Alan Roettinger
