Tuscan white bean salad

Name: Tuscan white bean salad
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 cup dried cannellini beans, soaked overnight; 1/2 cup red onions, finely diced; 1 clove of garlic, peeled and left whole; 6 radishes, diced; 1 cucumber, seeded and diced; Title:Rosemary dressing; 1/4 cup extra virgin olive oil; 3 tbsp balsamic vinegar; 2 tsp soy sauce; 1 lemon, juice and rind; 1 tbsp fresh rosemary, finely minced

Tony Chiodo

October 19, 2011

Time:< 30 mins

Begin a romance with the versatile bean. Beans are as old as amore itself and have been cultivated around the world since ancient times. They have always been served as a traditional complement to whole cereal grains in the cuisines of South America, India, the Far East, Africa and Europe.

Ingredients

1 cup dried cannellini beans, soaked overnight
1/2 cup red onions, finely diced
1 clove of garlic, peeled and left whole
6 radishes, diced
1 cucumber, seeded and diced
Title:Rosemary dressing
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tsp soy sauce
1 lemon, juice and rind
1 tbsp fresh rosemary, finely minced

Method

Prepare the dressing by whisking together all the dressing ingredients. Set aside.
To cook the beans, pour out the soaking water and place beans in a pot. Cover the beans with fresh
water. Bring to a boil, uncovered for 5 minutes. Skim the rising foam.
Cover and simmer on a low flame until beans are soft, around 35-45 minutes.
Drain the beans and place into a large mixing bowl. Add the onions and dressing and allow to marinate
for 30 minutes.
Take a whole clove of garlic and gently rub it around the inside of a salad serving bowl.
Once the beans have cooled, add the radishes and cucumber and toss well. Transfer all into prepared "garlic" bowl.