Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 545751" data-attributes="member: 1246">Quick and Easy White Bean Salad Recipe You can easily double or quadruple the recipe to serve a larger group.Ingredients<ul>
<li data-xf-list-type="ul">1 14.5-ounce can white beans, drained but not rinsed</li>
<li data-xf-list-type="ul">2 Tbsp chopped red onion</li>
<li data-xf-list-type="ul">A squeeze of lemon juice</li>
<li data-xf-list-type="ul">2 teaspoons wine vinegar (red or white)</li>
<li data-xf-list-type="ul">1 Tbsp extra virgin olive oil</li>
<li data-xf-list-type="ul">1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender</li>
<li data-xf-list-type="ul">Salt and freshly ground pepper to taste</li>
</ul>Method1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.Serves 4. Lasts a couple of days in the refrigerator.</blockquote>

[QUOTE="moreluck, post: 545751, member: 1246"] [B]Quick and Easy White Bean Salad Recipe [/B] You can easily double or quadruple the recipe to serve a larger group. [B]Ingredients[/B] [LIST] [*]1 14.5-ounce can white beans, drained but not rinsed [*]2 Tbsp chopped red onion [*]A squeeze of lemon juice [*]2 teaspoons wine vinegar (red or white) [*]1 Tbsp extra virgin olive oil [*]1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender [*]Salt and freshly ground pepper to taste [/LIST] [B]Method[/B] [B]1[/B] After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion. [B]2[/B] Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Serves 4. Lasts a couple of days in the refrigerator. [/QUOTE]

Verification