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