Warm Balsamic Bean Salad
To save time, you can substitute canned cannellini beanstwo 19-ounce cans, rinsed and drained.
½ cup chopped fresh parsley
2 cups dried cannellini beans or other white beans
5 cups vegetable broth
1 cup dry white wine
1 medium onion, diced
¼ cup balsamic vinegar
4 medium cloves garlic, minced
2 Tbs. fresh lemon juice
1 Tbs. sugar
1 cup diced red bell pepper
1 cup freshly cooked or frozen corn, thawed
1 medium stalk celery, diced (½ cup)
- In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.
- Drain beans and return to pot. Add broth, wine and onion and bring to a boil. Reduce heat to low and simmer until beans are tender, about 2 hours.
- Drain beans and place in large bowl. Stir in remaining ingredients. Season with salt and pepper to taste and serve warm.