This is one of my go to recipes be it picnic, boat day or just one of the rare occasions in Michigan that the temperature tops 70! It is better the next day but usually never lasts that long. This salad wastes nothing to produce big flavor. It can be easily assembled with pantry staples you probably already have on hand. Get your fiber fix with this lovely dish! —meranda
What You'll Need
extra-virgin olive oil
sun-dried tomato-infused oil (from jar of sun-dried tomato halves)
red wine vinegar
chopped sun-dried tomato halves in extra virgin olive oil
Freshly ground black pepper
The Magical Fruit (Beans)
cannellini or great northern beans, rinsed and drained
diced red onion
garlic cloves, minced
basil leaves, chopped
grated Manchego or Romano cheese
To prepare vinaigrette, whisk together all ingredients in small bowl.
To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least 1 hour. Add onion, garlic, basil and cheese, just before serving.