White Bean And Tomato Salad
|Cooked cannellini beans||32 Ounce, or canned (4 Cups / 2 Cans, 16 Ounce Each)|
|Canned cooked cannellini beans||32 Ounce (2 Cans, 16 Ounce Each Or 4 Cups)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Red onion||1⁄2 , minced to make about 1/4 cup|
|Celery stalks with leaves||6 , thinly sliced crosswise (Use Pale Center Of Stalks)|
|Lemon juice||1 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Chopped fresh mint/1 teaspoon dried||1 Tablespoon, dried|
|Chopped fresh mint/Chopped fresh basil, 1 teaspoon dried||1 Tablespoon|
|Tomatoes||5 , cut into 1/2-inch cubes|
|Freshly ground black pepper||To Taste|
Drain the beans.
If you are using canned beans, rinse them very gendy in a colander and then set them aside to drain.
Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl.
Add the beans and carefully stir with a wooden spoon, or with your hands, so that the beans don't break apart.
Serve at room temperature.