White Bean Salad
By America's Test KitchenPublished on February 7, 2013
Time
25 minutes, plus 40 minutes resting
Yield
Serves 6
Ingredients
⅓ cup extra virgin olive oil 4 garlic cloves, peeled and smashedSalt and pepper 3 (15-ounce) cans cannellini beans, rinsed¼ cup sherry vinegar 1 shallot, minced1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces½ cup chopped fresh parsley ¼ cup chopped fresh chives
Instructions
- 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.
Time
25 minutes, plus 40 minutes restingYield
Serves 6Ingredients
⅓ cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
¼ cup sherry vinegar
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup chopped fresh parsley
¼ cup chopped fresh chives
Ingredients
⅓ cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
¼ cup sherry vinegar
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup chopped fresh parsley
¼ cup chopped fresh chives
Ingredients
⅓ cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
¼ cup sherry vinegar
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup chopped fresh parsley
¼ cup chopped fresh chives
Why This Recipe Works
We take ordinary canned beans and turn them into the rightful stars of this salad. The key is steeping the beans in a garlicky broth first. This affords us time to tame our raw shallots in vinegar, and pull together the other ingredients. Once the beans are steeped, and the shallots soaked, this salad comes together in a minute.
Instructions
- 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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