Tuscan Bean Salad
This is an easy-to-make, very affordable, unique side dish for almost any grilled meat dish. Many people like the bean salad so much they eat it as a meal unto itself, maybe with some thick bread. Other people I know prefer this dish served cold. I like it much better heated. Either way, it’s light, healthy and very tasty.
Serves 4 as a side dish2 cans, 15 ounces each, of white (canellini) beans drained of all liquid
1 tablespoon Dijon mustard
3 tablespoons Sherry vinegar (any specialty grocery store carries it; Nugget, whole foods, etc)
¼ teaspoon fresh chopped rosemary
½ cup extra virgin olive oil
1. Pour the white bean into a strainer and allow all of their liquid to slowly drain out (can take up to 30 minutes with occasional shaking of the colander)
2. In a large glass mixing pitcher, whisk together the mustard, vinegar and rosemary then slowly add the olive oil, whisking the whole time
3. Once the vinaigrette is emulsified, check it for taste and salt and pepper if you wish.
4. Place drained beans in a small saucepan over medium heat
5. Once the beans begin to warm, add in vinaigrette and stir gently but well.
6. Cook to desired warmth and serve hot.
Alternate; Most canned white beans are already cooked. If you’d prefer this dish as a cold or room temperature dish, simply eliminate step 4 and immediately combine the beans and vinaigrette.