Warm White Bean Salad

By á-172

Freshly squeezed juice and the grated zest of a lemon adds a wonderful layer of flavor to this Warm White Bean Salad side dish.

Ingredients

• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 medium red bell pepper, ribs and seeds removed, diced
• 1 clove garlic, slivered
• 1 can (19-ounces) cannellini beans, drained and rinsed
• 1 teaspoon grated lemon zest
• Coarse salt and ground pepper
• 2 teaspoons fresh lemon juice

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.

Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.