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
  1. Drain the beans in a sieve and rinse thouroughly under cold running water.
  2. Combine with the onion in a large bowl.
  3. Stir the remaining ingredients in a small bowl until blended.
  4. Add to the beans and toss until coated.
  5. Let stand or chill briefly and toss again before serving.
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.