Cannellini Bean Salad Antipasto

Other Italians tease Tuscans as mangiafagioli, "bean eaters," because they
are so crazy for legumes. This hearty Tuscan-inspired antipasto is simple
to put together from pantry staples and delicatessen ingredients.

Makes 6 to 8 servings


1/2 cup extra-virgin olive oil
1/4 cup red or white wine vinegar
1/4 teaspoon salt
3 cans (19 ounces each) cannellini beans, rinsed and drained
1 cup roasted red bell pepper, cut into slivers
3 ribs celery heart, sliced
1/2 small red onion, chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
lettuce leaves
peperoncini

In a large bowl, whisk the oil, vinegar, and salt. Add the beans, pepper,
celery, onion, parsley and oregano. Toss gently. Serve on lettuce leaves.
Garnish with the peperoncini.
Taste and adjust the seasoning.



Personal Chef Brian Koning www.personalchefmarketing.com
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