I buy an (admittedly delicious) preprepared version of this salad at New Seasons but was appalled to see that a small container carried an almost six dollar pricetag. Come on, we’re talking about beans! I’ll think I’ll be making it at home from now on. YOu can substitute butter beans or fava beans in this; there’s an excellent canned version of butter beans imported from Italy.
TUSCAN CANNELLINI BEAN SALAD
4 cups cooked cannellini beans (canned are fine, but to save money, and for a slightly chewier taste, make your own)
one-quarter cup diced roasted red bell peppers (ideally, use your own, frozen from summer’s bounty)
one-half cup fresh basil, slivered
one-quarter cup fresh Italian parsley or cilantro, minced
2 cloves garlic, crushed
one cup extra virgin olive oil
one-quarter cup balsamic vinegar
one-quarter cup grated romano cheese
2 T sea salt
black pepper to taste (about 1 T)
