Warm Bean Salad with Olives |
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Prep Time: 23 Minutes Cook Time: 11 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Ingredients:
2 cups small fresh cauliflower florets (about 1 package) |
1/2 cup extra-virgin olive oil, divided |
1 cup diced celery |
1 cup diced red onion |
2 garlic cloves, minced |
1/3 cup white wine vinegar |
1 tablespoon honey |
2 (15.5-ounce) cans cannellini beans, rinsed and drained |
1 (7-ounce) jar pitted kalamata olives, halved |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh sage |
1 teaspoon salt |
1/4 teaspoon freshly ground pepper |
garnish: fresh sage |
Directions:
1. Cook cauliflower in boiling water to cover 5 to 6 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain and set aside.
2. Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot. Add celery and onion; sauté 3 minutes or until almost tender. Add garlic; sauté 30 seconds. Stir in vinegar and honey, stirring to dissolve honey.
3. Combine cauliflower and sautéed vegetables in a large bowl. Add remaining 1/4 cup olive oil, beans, and next 5 ingredients; stir well to combine. Serve warm or at room temperature. Garnish, if desired.
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