This italian bean salad is amazing. Well it is the vinagrette with fresh basil and parmesan that does it, really.
Served on a wooden board with pan fried salmon, soft boiled eggs and lots of vegetables .
Served on a wooden board with pan fried salmon, soft boiled eggs and lots of vegetables .
Italian beans with basil and parmesan
4 servings
2 x 14 oz cans cannellini beans
1 red onion
Vinaigrette
3 tbsp olive oil
2 tsp white wine vinegar
1/2 garlic clove, minced
1 tsp lemon juice
1/2 tsp sugar or honey
2 tbsp fresh basil, minced
1/4 tsp salt
1/4 tsp pepper
1/3 cup freshly grated parmesan
Rinse the beans in luke warm water, drain well.
Thinly slice the onion.
Whisk together all the ingredients for the vinagrette.
Place beans and onion in a large bowl, pour in the vinaigrette and stir to combine.
Pour the bean salad into a serving bowl.
4 servings
2 x 14 oz cans cannellini beans
1 red onion
Vinaigrette
3 tbsp olive oil
2 tsp white wine vinegar
1/2 garlic clove, minced
1 tsp lemon juice
1/2 tsp sugar or honey
2 tbsp fresh basil, minced
1/4 tsp salt
1/4 tsp pepper
1/3 cup freshly grated parmesan
Rinse the beans in luke warm water, drain well.
Thinly slice the onion.
Whisk together all the ingredients for the vinagrette.
Place beans and onion in a large bowl, pour in the vinaigrette and stir to combine.
Pour the bean salad into a serving bowl.
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