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Categories:
beans red onion minutes olive oil lemon sage garlic walnut oil salt black pepper water Italian parsley salt
Viewed: 33 - Published at: 4 years agoIngredients
- 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)
- 1/2 cup finely diced red onion
- 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes
- 1/3 cup olive oil
- Juice of one lemon
- 4 tablespoons torn sage leaves
- 1 clove rough chopped garlic
- 1 tablespoon walnut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup water
- 1/2 cup chopped Italian parsley
- Salt and pepper to re season if desired
Method
- Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.
- Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.
