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White Bean Salad with Kalamata Olives and Snap Peas

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I came up with this one tonight and it was a huge hit with my family. If you keep the vinaigrette on hand and used canned beans, this salad can be done in 10 minutes.

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White Bean Salad with Kalamata Olives and Snap Peas 0 Picture

Ingredients

  • 1 1 2 cup white beans, soaked overnight, or 2 cans white cannelini beans, drained and rinsed
  • 3 3 3 cups water (if using dried beans)
  • 1 1 stalk 1 large stalk celery, chopped
  • 12 12 to 12 kalamata olives, preferably already pitted to avoid work, chopped
  • 12 12 About 12 snap peas, chopped
  • 1 1 1 shallot, minced
  • 1/4 1/4 1/4 cup vinaigrette (see recipe below)
  • to and pepper, to taste

Details

Adapted from eliminationdietrd.com

Preparation

Step 1

In 3 cups boiling water, add 3/4 tsp salt and beans. Maintain a steady boil for about 1 hour or until beans are soft. Drain the beans and place in large salad bowl. If using canned beans, simply drain, rinse and add to bowl. Add all ingredients and toss with vinaigrette. Salt and pepper to taste. Can serve immediately or place in refrigerator and allow to marinate for best flavor.

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