Prep 5 mins
Cook 1 hr
Easy, yummy salad, high in potassium.
- 2 (15 ounce) cans cannellini beans, drained, rinsed
- 1⁄2 cup olive oil
- 1⁄2 cup red onion
- 1 teaspoon basil
- 1⁄4 teaspoon sage
- 1 teaspoon salt
- 2 teaspoons wine vinegar
- Combine all ingredients and refrigerate for at least one hour.
This is a good recipe but I feel it makes too much dressing for the salad. I added finely diced celery to it but feel like it needs more flavor........maybe some black pepper would help. I sprinkled some pepper in the dressing but next time I would add more. Made for My-3-Chefs-June 2012.