Author Notes
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
Ingredients
- The Vinaigrette
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3 tablespoons
extra-virgin olive oil
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2 tablespoons
sun-dried tomato-infused oil (from jar of sun-dried tomato halves)
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1 tablespoon
red wine vinegar
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1 tablespoon
lemon juice
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1/4 cup
chopped sun-dried tomato halves in extra virgin olive oil
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1/4 teaspoon
coarse salt
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Dash
Freshly ground black pepper
- The Magical Fruit (Beans)
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32 ounces
cannellini or great northern beans, rinsed and drained
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1/3 cup
diced red onion
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2
garlic cloves, minced
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6
basil leaves, chopped
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1 teaspoon
lemon zest
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1 ounce
grated Manchego or Romano cheese
Directions
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To prepare vinaigrette, whisk together all ingredients in small bowl.
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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.
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