SUMMER WHITE BEAN SALAD

By ClaudiaJan

Ingredients

• 2 – 15 oz. cans cannellini beans, rinsed and drained
• 2 c. cauliflower florets in bite-sized pieces
• 1/4 c. + 1/4 c. olive oil
• 1 c. diced red onion
• 1 c. diced celery
• 2 crushed garlic cloves
• 1/3 c. white wine vinegar
• 1/2 c. roughly chopped kalamata olives
• 2 Tbsp. chopped fresh flat-leaf parsley (keep a few leaves whole)
• 6 leaves fresh sage, keep 2 or 3 whole, chop the others finely
• Salt and freshly ground pepper to taste

Details

Adapted from susanbranch.com

Preparation

Step 1

Rinse and drain beans well. Put cauliflower in small saucepan, add water just to cover, and cook until tender-crisp. Rinse in cold water and drain. In a large skillet, heat first quarter cup of olive oil; add onion and celery, stir, cooking for 2 min; add garlic, cook and stir another minute. Pour into large salad bowl along with cauliflower and stir in vinegar. Add the beans, the other quarter cup of olive oil, the olives, parsley, and sage. Salt and pepper to taste; stir gently until well combined. Add the whole leaves of herb. Serve at room temperature. ♥