Runner Cannellini Bean Salad

Runner Cannellini Bean Salad Recipe

Steve Sando rarely soaks his beans but says the fat runner cannellini beans “seem to beg for a gentle rehydration.” Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers.

Ingredients
2 cups dried runner cannellini beans (6 cups cooked)
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 scant teaspoon chopped fresh oregano
1 small tomato, seeded and chopped
1/4 cup fruity extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt



Instructions
1. Soak beans in cold water 4 hours until they swell and expand.
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot; sauté until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Serves 6.

"Relish a New American Farmer," February 2007.
Nutritional Information
Per serving: 380 calories, 14g fat, 17g prot., 46g carbs., 12g fiber, 220mg sodium.


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