Ingredients
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1 1/2 cups cannellini beans
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1 1/2 cups dark red kidney beans
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2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
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1 small banana pepper, thinly sliced (also known as cubanelle)
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1/4 medium red onion (diced or sliced)
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lettuce (to line the platter, optional, optional) or mixed greens (to line the platter)
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3 tablespoons extra virgin olive oil
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1/2 lemon, juice of
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salt, to taste
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fresh crack black pepper, to taste
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4 green onions, chopped (green and white parts-use purple scallions if you can find them)
Instructions
- Rinse and drain the beans.
- Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
- Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
- Before serving, garnish with eggs, black olives and parsley.
- Servings are estimated.
- Preparation time is estimated using canned beans.