The Octagon
White Bean Salad with Rosemary and Lemon recipeWednesday, May 30, 2012 By Jeffrey Caves
This is a simple recipe that produces an astoundingly good and surprisingly light dish for summer. I know that using canned beans is cheating—or at least my page editor will tell me that—but I find that soaking dried beans overnight is just not high on my priority list these days. Ingredients 2 cans white navy beans, drained ¼ of a red onion, diced 1 small handful basil, sliced 2 rosemary sprigs, leaves separated and finely chopped Zest of one half of a lemon plus 1 tsp. juice Olive oil Salt and pepper Preparation Mix first five ingredients together. Season to taste with salt and pepper and add a splash of olive oil. Serves 4 |