White Bean And Red Onion Salad
2 cans (16 oz each)white kidney beans (cannellini)
1 small red onion, peeled cored and sliced thin
1/4 C extra virgin olive oil
2 T red wine vinegar
1/2 t kosher salt
1/2 t freshly ground pepper
Drain the beans in a sieve and rinse thouroughly under cold running water.
Combine with the onion in a large bowl.
Stir the remaining ingredients in a small bowl until blended.
Add to the beans and toss until coated.
Let stand or chill briefly and toss again before serving.
Pairs Well With
This simple salad is good as a side to pork chops. I suggest that you halve the recipe if cooking for 2. It does not keep well after 2 days in the fridge. From the Olive Oil bottle.
Picture is of white bean salad with avocado and chipotle apple chicken breast.