This salad really couldn’t be simpler, and it’s just the thing I’ve been craving lately: I used a basic vinaigrette to dress white beans, roasted red bell pepper, and a bit of red onion. There’s a sprinkling of parsley, mostly for color, but of course for flavor too, but the real ingredient that makes this salad’s flavor pop is a touch of garlic. Garlic and white beans is a combo you really can’t go wrong with…just be sure you don’t go overboard! (It is raw, after all. :) ) Use a small clove and be sure to grate it on a microplane so you won’t have large chunks of garlic in your salad.
Just a heads-up, this salad is perfect picnic food since it’s dairy-free. (After all, Memorial Day will be here in less than a month! ;) )
Serves 4 as a side dish or 2 for lunch on top of a bed of salad greens
1 1/2 tablespoons olive oil
1 1/2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small clove garlic, grated on a microplane
1 (16 oz) can cannellini beans, rinsed and drained
1 roasted red bell pepper, chopped (homemade or store-bought)
1/4 small red onion, thinly sliced
3 tablespoons minced fresh parsley
Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl. Stir in all remaining ingredients; refrigerate until serving.