Posted by: lifewithbs | April 15, 2010

White Bean Salad

This is one of those recipes that I knew I’d have to try immediately after seeing it. The weather is starting to get warmer, and I’ve been starting to crave salads, fresh fruit, and anything that can be served cold. With the combination of lemon, garlic, parmesan and parsley this salad has really fresh flavors AND it’s vegetarian friendly, unlike most things I make.

You’ll have to check out the blog where this recipe came from, Use Real Butter. I am seriously jealous of this lady’s cooking and photography skills! One day I’ll have to get a ‘real’ camera and take a photography class. Until then I’m left with my grainy and poorly-lit pictures.

White Bean Salad

recipe found on use real butter, originally from Fine Cooking issue #79

2 small cans of white beans, drained and rinsed (I used 1 can of great northern beans and 1 can of butter beans)

1/4 cup extra virgin olive oil

3 cloves of garlic, peeled and smashed

1/4 cup finely grated parmesan cheese

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon lemon zest

1/4 cup fresh lemon juice

1 pint cherry tomatoes, cut in half

1/3 cup freshly chopped parsley

In a skillet, heat the olive oil and smashed garlic, until the garlic starts to sizzle.  The recipe also calls for a a 3 inch sprig of fresh roesmary, to heat in the oil along with the garlic. Unfortunately, the sprig of rosemary that I had set aside specifically for this recipe had a gross fungus all over it… so I had to throw it out. I bet the rosemary would make this salad even better, so add it into the oil and turn off the heat once the rosemary starts to sizzle.

Let the oil steep for 20 minutes, and then discard the rosemary.

While the oil is steeping, zest + juice the lemon, grate the parmesan and rinse the beans.

Next, you need to make the dressing. Remove the garlic cloves from the oil (save the oil) and put them into a food processor along with the parmesan, lemon zest, lemon juice, kosher salt, and pepper.

Process into a smooth dressing.

Toss the dressing and the beans gently. Add in the halved tomatoes, parsley, and olive oil and stir to combine. If you’re not going to serve it immediately, leave out the tomatoes and parsley until it’s ready to serve.

And, finally,  here is your obligatory Izzy picture.  Relaxing, still waiting for Brett to come home.

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Responses

  1. Looks tasty! And Izzy looks cute as always…


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