Aromatic Cannellini Bean Salad
Cannellini beans tend to be used in hot dishes more than anything else and so here is something
a little different – a salad recipe. Serves 4
Ingredients:
130 g cannellini beans
1 bay leaf
1 ripe tomato
1 medium onion
50 g sweet black olives
1 clove of garlic
a bunch of basil
2 tablespoons extra-virgin olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper
If using dried beans, soak first for 12 hours before cooking as for fresh beans. If using
fresh, rinse, place in a saucepan and cover with cold water, adding the bay leaf, and boil for an
hour. Remove from the heat when cooked and allow to cool, discarding the bay leaf.
Meanwhile, deseed the tomato and dice the pulp. Chop the onion, olives, garlic and basil
and add to the cold cannellini beans in a salad bowl.
Make a vinaigrette with the oil, vinegar, salt and pepper, and dress the salad.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster