White Bean Salad with Red Onion and Parsley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe can be used with barbecued pork, hamburgers, sausages and lamb chops. Ingredients:
1 (19 ounce) can white kidney beans, drained |
1/2 red onion |
3/4 cup sliced radish |
3 cloves garlic, minced |
1/4 finely chopped fresh parsley |
salt and pepper |
red leaf lettuce |
1/4 cup white wine vinegar |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
2 cloves garlic, minced |
3/4 cup vegetable oil |
1 teaspoon chopped tarragon (optional) |
1 teaspoon chopped chives (optional) |
1 teaspoon chopped parsley (optional) |
Directions:
1. WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
2. Thinly slice onion and separate into rings.
3. In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
4. Season with salt and pepper to taste.
5. (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
6. Makes 4 to 6 servings.
7. CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
8. Cover and refrigerate for up to 1 weel.
9. Makes about 1 cup.
10. KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
11. RECIPE CAN BE DOUBLED.
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