Cannellini Bean Salad with White Balsamic Vinaigrette
I came up with this recipe when I had only a few minutes to prepare a dish to take to Farmers’ Market this summer. I had to work with what I had on hand and it hadn’t even been warm enough to have ripe tomatoes, although they would make a wonderful addition!
3 cups cooked Runner Cannellini beans (1 pound of dry beans makes 6-7 cups of cooked beans – get them at www.elegantbeans.com)
2 celery ribs, chopped small
1 zucchini or other summer squash, julienned small
1/2 small red onion, thinly sliced
3/4 cup roasted red and yellow peppers, diced
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar (regular will work, but will change the color of your salad to a brownish gray)
2 tsp Dijon mustard
1/4-1/2 tsp thyme, dried
2 TBSP vegetable broth
Salt and pepper to taste
In a large bowl, whisk together vinaigrette ingredients. Add remaining salad ingredients, including cooked beans, stirring gently but thoroughly. Season with salt and pepper. Cover and set aside for at least 1 hour. Taste one more time before serving to check for seasoning, adding more vinegar, salt &/or pepper as needed. Refrigerate leftovers and enjoy for several days.