Ingredients
The following ingredients have 4 Servings
- 2 teaspoons oil from jar of oil-packed sun-dried tomatoes*
- 1/4 cup chopped yellow onion
- 3/4 cup diced brown mushrooms
- 1 oil-packed sun-dried tomato (chopped)
- 1 tablespoon high-quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 14-ounce can white beans, drained, rinsed, and patted dry
- 2 tablespoons finely sliced scallion (green parts only)
- 1/2 cup chopped fresh tomato
- 1 tablespoon minced fresh flat-leaf parsley
- Salt and pepper
Instruction
- Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
- In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato and parsley in the bowl and toss well to coat.
- Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.
