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Home Cooking

Bean salad

Will Owen | Aug 11, 200609:48 PM     6

Mentioned this on Not About Food, so I thought I'd give the recipe here. I always use canned beans for this - their consistency is perfect for the purpose.

4 15 oz. cans beans - cannelini, navy, pinto, or a mixture

1 small onion, chopped fine

1 minced or pressed clove of garlic

juice of one lemon

chopped herb of your choice - used fresh basil last night

"enough" good olive oil

salt and pepper to taste

Rinse and drain the beans; shake in a colander to dry. Add the other ingredients. Pour and stir in the oil until the beans are glistening with it, but don't drown them. Adjust seasonings to taste - you might want more lemon juice, for instance, or you can use a nice vinegar instead.

This is SO flexible - changing the herb can change the salad a lot, but it's always good. This is the only thing I've done that a professional cook has asked the recipe for; some friends had a sandwich shop in Nashville, and this became their signature salad. I like to think that wasn't why they went out of business...!

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