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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O'Hara, who writes a food column for the Miami Herald in Fla. Ingredients:
1/2 cup extra virgin olive oil |
2 cloves garlic, peeled and finely chopped |
3 tablespoons chopped italian parsley |
1/4 cup basil leaves, chopped |
1 teaspoon finely chopped rosemary |
4 large sage leaves, finely chopped |
3 cups cannellini beans, cooked and well-drained |
salt & freshly ground black pepper |
1 lemon, juice of |
1/2 cup oil-cured black olive |
Directions:
1. In a large saute pan combine the oil, garlic and herbs.
2. Warm over very low heat for about 4 minutes.
3. Add the beans and salt and pepper to taste; toss gently.
4. Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 mins.
5. Remove from the heat, add lemon juice and toss gently.
6. Arrange beans on a platter and surround with olives.
7. Serve immediately.
8. Makes 4 servings.
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