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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Bean Salad Recipe

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This recipe for White Bean Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14.5-ounce can white beans, drained but not rinsed
2 tablespoons chopped red onion
A squeeze of lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon extra virgin olive oil
1/2 teaspoon dry Herbs de Provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
Salt and freshly ground pepper to taste
Directions:
Directions:
1 Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Lasts a couple of days in the refrigerator.
Personal Notes:
Personal Notes:
Easily doubles

 

 

 

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