Bean salad is a classic side dish, especially in the warmer months -- which we are now fast approaching! This version from KCET's Cook's Country takes steps to mellow out the shallot, so there won't be any of the occasional harsh bites so often found in deli versions. Enjoy!
White Bean Salad
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
1/4 cup sherry vinegar
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
Heat 1 tablespoon oil and garlic in medium saucepan over medium-high heat until garlic just begins to brown, about 2 minutes. Slowly add 2 cups water and 1 teaspoon salt and bring to simmer. Remove from heat, add beans, cover, and let sit for 20 minutes. Combine vinegar and shallot in large bowl and let sit for 20 minutes.
Drain beans and remove garlic. Add beans, remaining oil, bell pepper, parsley, and chives to shallot mixture. Toss and season with salt and pepper to taste. Let sit for 20 minutes. Serve.
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