Rosemary White Bean Salad

Submitted by ShakenCake

"From Donna Hays Autumn 2009 magazine."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 3 (400 g) cans cannellini beans
• 1 red onion, sliced
• 40 g butter
• 2 garlic cloves, crushed
• 1⁄4 cup rosemary
• 2 tablespoons lemon juice
• lemon wedge, to serve

directions

1. Melt the butter in a large frying pan over medium heat.
2. Add the onion and cook for 5 minutes or until softened.
3. Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
4. Add the lemon juice and season with salt and pepper to taste.
5. Serve with lemon wedges.

Reviews

[flower7]

This was nice! I did make a slight adjustment to the amount of rosemary (halved), otherwise, the salad would have tasted like rosemary and not much else. As I made it, the rosemary was one of many flavors instead of the only one. I would have liked just a tiny bit more lemon, but I tend to like things tart, so that's probably just me. I cut this down to 1 can of beans and when served over some fresh spinach I ended up with two lunch-size servings. Thanks for sharing!