Wednesday, November 9, 2011

Green & White Bean Salad with Roast Chicken

My seed package describes these pepperoncini peppers as "mildly hot".  I beg to differ!!   So, adjust the amount of pepperoncini called for in this recipe according to your heat tolerance!

Source:  adapted from Everyday Food magazine, May 2011

Coarse sea salt and ground pepper
3/4 lb. green beans, trimmed and cut into 1" pieces
2 T. white-wine vinegar
2 T. extra-virgin olive oil
1 can (15.5 oz.) cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
1/4 c. thinly sliced pepperoncini

In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes.  Drain, rinse under cool water to stop the cooking, and pat dry.

In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper.  Add green beans, cannellini beans, onion, tuna and pepperoncini, and stir to combine.  Serve immediately.

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