Bean Salad with Rosemary
The Vegetable Bible
Bean Salad with Rosemary
The Vegetable Bible
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1 1/4 pounds cooked or canned and drained white cannellini beans 1 teaspoon sliced fresh red chile 1 teaspoon finely chopped rosemary 2 tablespoons red wine vinegar salt freshly ground white pepper pinch of crushed garlic 6 tablespoons olive oil Directions: Mix together the beans, chile, and rosemary in a serving dish. Combine the vinegar with the salt, pepper, and crushed garlic. Beat in the oil and pour the dressing over the beans. Marinate for at least 1 hour, so that the flavors can develop fully. Serves 4 |