Lemony White Bean and Herb Salad

wbur.org

mjlevo

1 ½ cups white cannellini beans, homemade, or one 15-ounce can, drained, rinsed under cold water and rinsed again*

3 scallions, finely chopped

⅓ cup finely chopped parsley

2 tablespoons chopped fresh basil and/or thyme, or 2 teaspoons dried

1 ½ teaspoons grated lemon zest

⅓ cup lemon juice

1 cup cherry tomatoes or ripe tomatoes cut into ½-inch size pieces

About ⅓ cup olive oil

About ⅓ cup crumbled feta cheese

Salt and freshly ground black pepper to taste

* o make your own beans: In a large bowl soak ½ cup dried white cannellini beans in enough cold water to cover the beans for at least 6 hours, or preferably overnight. Drain. Place the beans in a large pot and cover with cold water, 4 peppercorns and an onion. Bring to a boil over high heat, reduce to low, cover and cook for about 45 minutes to an hour or until the beans are tender. Drain, keeping some of the bean cooking liquid for sauces or soups. note: o make your own beans: In a large bowl soak ½ cup dried white cannellini beans in enough cold water to cover the beans for at least 6 hours, or preferably overnight. Drain. Place the beans in a large pot and cover with cold water, 4 peppercorns and an onion. Bring to a boil over high heat, reduce to low, cover and cook for about 45 minutes to an hour or until the beans are tender. Drain, keeping some of the bean cooking liquid for sauces or soups.

Directions at wbur.org

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