Serious Salads: White Bean and Mint Salad with Lemon Vinaigrette
Posted by Jennifer Segal, January 18, 2012
Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
Ingredients
serves 4, active time 20 minutes, total time 20 minutes
3 15-ounce cans cannellini beans, rinsed and drained
1 large garlic clove, minced
3 tablespoons finely chopped shallots or red onions
1 large rib celery, finely diced
1/2 cup extra virgin olive oil, best quality
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh mint
Procedures
Combine all ingredients in a medium bowl and mix well. Serve cold or room temperature.