in the kitchen :: white bean salad

Now that summer is approaching (faster than I remember here in Texas, which means it'll be a hot summer) I'm shifting into no-cook recipes. Or, more accurately, cold-served dishes. Pasta salad is a staple meal of mine because it packs up well for lunches, but I'm starting to branch out. Yesterday I made myself a really tasty white bean salad. White beans are a bit fatty, but have lots of protein, which makes them a nice stand-alone dish.

White Bean Salad
serves 8

2 cans of white beans, drained but not rinsed
1/2 of a small red onion, chopped
lemon juice
4 tsp of red wine vinegar
2 tbsp extra virgin olive oil
1/2 cup chopped nuts (pecans or walnuts)
1 tsp summer herb blend
salt and pepper to taste

• Chop up the onion and squeeze a little lemon juice over it and let it sit while you get together the rest of the ingredients. It helps take the edge off the onion.


• Combine all ingredients into a dish. It's ready to eat right away, but tastes best if you let it chill in your icebox for a few hours.

(yum!)

ek