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.

No comments:

Post a Comment