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Italian White Bean Salad with Aged Parmigiano Reggiano
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Description
It doesn’t get any easier! This bean salad is perfect as an antipasto or as a side dish with any grilled meat. And your friends will love it.
Ingredients
- 1 Tablespoon Freshly Chopped Parsley
- 1 Tablespoon Chopped Basil
- ¼ whole Small Red Onion, Thinly Sliced
- 15 ounces, weight Canned Cannellini Beans, Rinsed And Drained
- ½ whole Large Lemon, Juiced
- 2 pinches Italian Seasoning
- 2 teaspoons Red Wine Vinegar
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
- 2 Tablespoons Freshly Grated Parmesan Cheese, More If Needed
Preparation
Chop the parsley and basil and thinly slice the onion.
Mix the beans, onion, parsley and basil in a large bowl. Squeeze the lemon over the beans, add Italian seasoning, vinegar and oil. Gently stir. Season with salt and pepper to taste. At this point it’s best if it can sit in the fridge overnight, covered with a sheet of plastic wrap so all the flavors can marry.
Bring to room temperature before serving. Top with freshly grated Parmigiano Reggiano. I like it aged 36 months for a nice tangy taste, but 12 month aged is nice also. Try both and see which you like better. But as I like to say. Enjoy!
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