White Bean and Mint Salad with Lemon Vinaigrette
- 3 15-ounce cans cannellini beans, rinsed and drained
- 1 large garlic clove, minced
- 3 tablespoons finely chopped shallots or red onions
- 1 large rib celery, finely diced
- 1/2 cup extra virgin olive oil, best quality
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon sugar
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup chopped fresh mint
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cannellini beans (3 15-ounce cans)
- Celery, large rib (1)
- Mint, fresh (1/2 cup)
- Shallots or red onions (3 tablespoons)
- Condiments
Worcestershire sauce (1/2 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic clove, large (1)
- Kosher salt (1 teaspoon)
- Olive oil, extra virgin best quality (1/2 cup)
- Sugar (3/4 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 18, 2012 (1 year ago).
44 people saved this recipe.
