Ingredients

The following ingredients have 4 Servings
  • ¼ cup extra virgin olive oil, (divided)
  • 3 cloves garlic, (minced)
  • 2 cans (15-ounces each) cannellini beans, (well rinsed and drained)
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • 1 small shallot, (minced)
  • 1 small red bell pepper, (diced)
  • 1 small yellow bell pepper, (diced)
  • 2 cups quartered cherry tomatoes
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon fresh ground black pepper

Instruction

  • Heat 1 tablespoon olive oil in a saucepan (or a high sided pan) set over medium heat.
  • Add garlic to the heated oil and cook for 30 seconds, stirring, until garlic is a golden brown but not burnt.
  • Add beans to the saucepan; stir, and add 2 cups water. Season with salt and bring to a simmer.
  • Remove from heat; cover and let stand 15 minutes.
  • In the meantime, in a large salad bowl whisk together the remaining olive oil, lemon juice, vinegar, and shallot. Let stand 15 minutes.
  • Drain the beans and rinse under cold water; then add the beans to the shallot dressing.
  • Stir in the bell peppers, tomatoes, basil, parsley, and fresh ground black pepper.
  • Gently toss to combine.
  • Taste for salt and pepper, and adjust.
  • Let salad sit for about 20 minutes before serving.
  • Serve cold.