With creamy cannellini beans, finely chopped vegetables, and a homemade vinaigrette, this quick and easy side dish also makes a delicious and healthy lunch.
2 tablespoons finely chopped red onion
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, very finely minced
½ teaspoon dried Herbs de Provence
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 (14.5-ounce) can Cannelini beans or Great Northern White beans, drained but not rinsed
2 tablespoons finely minced red bell pepper
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced celery
Soak the red onion in ice water. Use a small ramekin and fill it with water and an ice cube or two. Add the red onion and stir. Set aside to soak for at least 10 minutes. This will take the harsh onion ‘bite’ out of the onion,
In a measuring cup, pour in the red wine vinegar, Dijon mustard, garlic, Herbs de Provence, salt, pepper, and olive oil. Whisk briskly until incorporated. Set aside.
Use a medium glass salad bowl to pour in the beans, red bell pepper, parsley, and celery.
Drain the red onions well and toss them into the bowl as well.
Whisk the dressing and pour it over the beans.
Gently toss to combine the ingredients. Cover the bowl tightly and chill for at least an hour to allow the flavors to come together.
Serve chilled or at room temperature.
- Category: Side Dish / Starters
- Method: Toss
- Cuisine: French
Keywords: quick and easy side dish, salad recipes, side dish recipes, bean recipe, French recipes, healthy lunch, healthy recipes