Bean and Onion Salad

Bean and Onion Salad

Bean and Onion Salad

Italian cuisine is one of the best for vegetarians. There are so many delicious options and all are simple to make. Meat used to be a rare treat for most people, and legumes the main source of protein. This salad is a staple in Tuscany, and while minimalistic in terms of work, it’s very satisfying. However, never skip soaking the onion! This easy step removes the sting, sweetens the flavor – and allows you to still have a social life ;-)

I have seen elaborate versions of this dish, with additions of cheese, pesto, hummus, the works. Trust me, and don’t go there.

Bean and Onion Salad

Ingredients

  • (serves 4 as a side, or 2 as a main course)
  • 1 red or white onion, very thinly sliced
  • 1 1/2 cups dried cannellini (white) beans (or 1 can)
  • 2 or 3 tablespoons extra-virgin olive oil
  • 3/4 tablespoon white wine vinegar
  • salt to taste
  • fresh ground pepper to taste

Directions

Place onion in a bowl, cover with ice water, and allow to rest for at least 1 hour.

If using the dried beans: in a large saucepan cover beans with water by 2 inches and add salt. Simmer uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/2 hours, or until tender (but not mushy).

(if using the canned beans, drain and rinse them well)

Place beans in a large bowl, drain onions and combine.

Whisk together oil, vinegar, salt and pepper, and dress the bean salad.

Serve at room temperature

http://dinnerinvenice.com/2011/07/10/bean-and-onion-salad/
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