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Friday, April 24, 2009

White Bean Salad with Mint and Red Onion

Serves Four

1/2 cup small-diced red onion
3 Tbs. sherry vinegar
1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
1/2 cup small-diced red bell pepper
2 Tbs. nonpareil (small) capers
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cooking Method:
In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.


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I've always been someone who was interested in cooking Food network has expanded my skill and interest.

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