White Bean Salad


1 (19 oz) can cannellini beans rinsed & drained

1 lg rib celery thinly sliced

1/3 lg sweet onion chopped

1/2 lg roasted red pepper chopped

2 tbsps red wine vinegar

1 tablespoon extra virgin olive oil

coarse ground salt

freshly ground pepper

1/2 cup basil leaves (or other fresh herbs) hand torn


Place vinegar, oil, celery, red pepper and onion in a medium bowl. Mix. Add drained beans and toss till well combined. Season and add basil leaves. Serve immediately.

For a super quick white bean dip, puree the salad in a food processor. Add a couple of dashes Tobasco and serve on crackers or grilled bread.