Hot White Bean Salad
Warm navy beans, sautéed shallots, garlic and Italian parsley are tossed in a simple Dijon mustard vinaigrette.
1 (16-ounce) can navy beans, drained and rinsed (2 cups cooked)
1 teaspoon butter or margarine
2 shallots, chopped
1 clove garlic, minced
1 tablespoon fresh Italian (flat-leaf) parsley, chopped
1/4 each salt and pepper
2 tablespoons Dijon mustard
1 tablespoon olive oil
- Heat butter in a saucepan over medium heat. Add shallots and garlic; cook 2 minutes.
- Add beans, parsley, salt, and pepper. Cook 4 minutes over low heat, stirring occasionally. Transfer contents of saucepan to a bowl.
- Place vinegar and mustard in another bowl; mix well. Pour in oil and whisk to mix.
- Pour vinaigrette over beans, mix and serve.
Makes 4 servings.
Recipe provided courtesy The Michigan Bean Commission.