Cannellini Bean Salad (Cold Version)

BuonGiorno a Tutti! It was a hot day in New York for our Forth of July Festivities. Thank goodness for a refreshing Cannellini Bean Salad, perfect for any Summer picnic. Saluti, Barbara, Sunday At the Giacometti’s. Here is the recipe. Please share!!!
2 cups of Cannellini Beans, Rinsed overnight and cooked for an hour on the stovetop on Simmer. Drain and let cool. Place into a deep, round bowl and add.
1 diced spanish onion
2 cups cherry tomatoes cut in half
One fennel sliced thin
2 small cloves of garlic chopped.
One handful of chopped parsley
Handful of chopped basil
1/2 cup lemon juice
Several extra sliced lemons for garnish
2 teaspoons of salt
One teaspoon of pepper.
Toss all your ingredients together and keep refrigerated until ready to serve. Place a small bottle of Extra Virgin olive oil beside the bowl for your guests to drizzle on top. You won’t be able to resist~ Buon Appetito!
Can be made a day ahead too! Please share! Special Note: Omit the lemon juice and add the traditional Red Wine or White wine Vinegar. You can even oven Roast your tomatoes and onions. Traditional done raw. Just cook your beans until soft but firm. Share!

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