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Tuesday, August 30, 2011

A New Recipe That I LOVE


White Bean Salad with Peppers and Herbs
serves 12 // adapted from this recipe by Jessica Bard
Bright, light, and crunchy, this salad has a wonderful blend of sweet, spicy, and salty flavors, which gets better the longer is sits and marinates. For added color, sub one of the yellow bell peppers with a sweet red, orange, or purple bell pepper.  If you eat cheese, sprinkle with a bit of high-quality crumbled feta for a fun and delicious twist.  This recipe makes a very large batch, so feel free to cut the recipe in half if you want a smaller portion. 
4 15-oz cans cannellini beans, drained and rinsed (or other white bean)
2 red spring onions, finely chopped (or 1/2 small red onion)
3/4 cup roughly chopped fresh spearmint, packed
3/4 cup roughly chopped fresh basil, packed
2 yellow bell peppers, cored and chopped
optional: 1 medium regular cucumber, peeled, seeded, and chopped, or 1/2 large English cucumber, chopped
3 Tbsp capers, rinsed and patted dry (salt-packed or vinegar packed), coarsely chopped
juice and zest of 1 large lemon OR 1/2-3/4 tsp vitamin C crystals + 1/4 cup water
extra virgin olive oil
sea salt
1/2-1 tsp red pepper flakes 

Mix together beans, onion, herbs, bell peppers, cucumber (if using) and capers in a large bowl. Add lemon juice and zest, a big glug of olive oil, and stir.  Season to taste with sea salt and red pepper flakes, adding more olive oil if necessary if too dry.  For best flavor let marinate for at least an hour, or better yet, over night, and remove from refrigerator at least 30 minutes before serving to let warm to room temperature. The flavors are most potent with it is not extremely cold.

(Unfortunately, did not get a picture of it because we ate it on Shabbat) 

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