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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well — as would fresh thyme[ or oregano.] Ingredients:
1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like) |
1 large rib celery, thinly sliced |
1/2 roasted red pepper, peeled, seeded, and chopped |
2 tablespoons red wine vinegar |
1 tablespoon extra-virgin olive oil |
coarse grained salt |
freshly ground black pepper |
1/2 cup basil leaves, hand torn |
Directions:
1. Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
2. Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
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