Italian White Bean Salad

The dressing works with the beans very nicely in this salad. You can turn it into a whole meal by adding some tuna, prosciutto, or chicken tenders, and/or Romano cheese flakes. Variation: add some 1/4 inch zucchini cubes and small torn pieces of radicchio

  • 2 14 ounce cans of white beans, such as Great Northern, or Cannellini drained and rinsed
  • 4-5 tablespoons, olive oil
  • 3 tablespoons white or red wine vinegar
  • 2-3 cloves garlic, finely minced
  • 3 scallions, finely chopped
  • a small handful of feta or pecorino Romano cheese (optional)
  • 1/2 teaspoon dry oregano or tarragon (use fresh if available)
  • 14 teaspoon hot red pepper flakes or a handful of peppadew peppers
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup sun dried tomatoes, chopped
  • a handful of finely chopped parsley
  • a handful of finely chopped fresh chives, if available
  • Serve with slices of Baguette or Foccacia bread
YIELD: 4 servings. Easily divisible for 2 servings.
COURSE: Salads and Dressings
CUISINE: Italian
  1. In a large bowl, combine all the ingredients, and mix well.
  2. Refrigerate at least 30 minutes and up to overnight. Sprinkle with parsley and chives just before serving.