Check out this recipe for Cherry Tomato and White Bean Salad
Ingredients
Yield: 4 servings
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- ¾ teaspoon kosher salt (such as Diamond Crystal)
- ½ teaspoon Dijon mustard
- ½ teaspoon black pepper
- ¾ cup very thinly sliced red onion (about ½ a small onion)
- 1½ teaspoons minced garlic (about 1 large clove)
- 2 pints cherry tomatoes, halved
- 1 (15-ounce) Cannellini Beans from La Valletta, rinsed and drained
- ⅓ cup chopped fresh parsley
- ½ cup shaved Parmesan (about 2 ounces)
Preparation
Step 1: In a small bowl, whisk together the olive oil, vinegar, salt, mustard and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
Step 2: Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
Courtesy NY Times Cooking
