White Bean and Red Onion Salad

Submitted by Linda's Kitchen

"I found this recipe on a bottle of Extra Virgin Olive oil and it was so simple and tasty! The recipe calls for 16 oz. cans and I could only find 19 oz. cans it didn't hurt a thing. I think Garbanzo's would work well also."

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 2 (16 ounce) cans white kidney beans (cannellini)
• 1 small red onion, peeled and sliced thin
• 1⁄4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley

directions

1. Drain the beans in a colander and rinse well with cold running water.
2. Combine with onion in a large bowl.
3. Stir the remaining ingredients in a small bowl until blended.
4. Add to the beans and onions and toss until coated.
5. Let stand or chill briefly and toss again before serving.
6. These are even better the second day!

Reviews

[SweetSueAl]

Made this for PAC Fall 09. The recipe was incredibly easy to make! I followed the recipe exactly. I felt something was missing. Perhaps adding additional seasonings to the dressing, such as garlic or basil. However, my DH and BIL loved it! I will make again, but will probably add. Thanks for posting Linda's Kitchen.

 

[Bippie]

I can't believe this was so easy! Future DH and I ate this so fast that I made another batch but replaced the red wine vinegar with balsamic vinegar and the parsley with fresh rosemary. It was just as wonderful. Thanks for a great side dish.