Tuscan White Bean Salad
Servings
4 Servings
Ingredients
- 1/4 cup extra virgin olive oil
- 6 cloves garlic sliced thin
- 1/4 cup sun dried tomatoes rough chop
- 1/4 teaspoon red pepper flakes
- 2 teaspoon dry oregano
- zest of 1 lemon
- 3 lemons juiced, (about 1/3 cup)
- 1/4 cup balsamic vinegar
- 2 14- ounce cans white beans drained and rinsed
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup roasted red peppers diced small
- 1/2 red onion (about 1 cup), sliced into quarter moons
- 1 cup red and yellow cherry or pear tomatoes halved
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon ground fennel
- 3 teaspoon fresh rosemary rough chopped
- 1 cup extra virgin olive oil
- 1/3 cup Parmesan or crumbled Goat’s Cheese optional
Instructions
- In a medium sized skillet, place the olive oil, garlic and red pepper flakes in a cold pan. Turn the heat to low, and allow the garlic to slowly brown.
- When the garlic is lightly golden brown, remove from heat and add in the oregano, lemon zest, lemon juice and balsamic vinegar. Reserve.
- In a large bowl combine the beans with the olives, roasted peppers, onions and tomatoes. Add in the sautéed sun dried tomatoes. Season with the salt, pepper, fennel and rosemary.
- Pour the olive oil over the Bean Salad, and gently mix with a rubber spatula. Cover and refrigerate. Allow flavors to combine for at least 2 hours before serving. Remove from refrigerator 30 minutes before service.
- Notes: *The Tuscan White Bean Salad can be prepared up to two days ahead. *For dairy, stir in the Parmesan or Goat’s Cheese 30 minutes before service.
Add 1/4 cup roughly chopped sun dried tomatoes with the garlic in the first step. Thanks for catching this!
Where are sundried tomatoes in the ingredients in the ingredients list?