It's Thursday! You know what that means! This week on our Cooking Matters Kentuckiana Facebook page, watch Chef Nancy make her Italian White Bean Salad for our "Summer Salad Series". The kids may be back in school, but the weather still says summer! Give this vibrant recipe a try and let us know what you think:
Ingredients:
1 box whole wheat pasta Prep Time: 10 min
1 can white beans (cannelini, northern, or any white bean) Cook Time: 10 min
3 green onions, diced Serves: 10
1 can artichoke hearts, drained and chopped Serving Size: 1/2 - 3/4 C
1 medium can sliced black olives
1/2 C roasted red pepper, diced
Dressing:
2 cloves garlic
1/2 C lemon juice
1/2 C extra virgin olive oil (can use canola, if desired)
1 T fresh herbs of choice (basil is Nancy's choice)
Salt and pepper, to taste
Cook pasta according to package directions. When cooked, rinse pasta under cold water to stop it from cooking further.
Combine garlic, oil and lemon juice in blender or food processor and blend until garlic is minced.
If using fresh herbs, rough chop and add to dressing mix with salt and pepper.
Rinse beans. Dice/chop veggies.
In a bowl, combine pasta with salad ingredients and mix well.
Quickly pulse the herbs into the dressing mixture in the blender and immediately pour ~1/2 C over salad, to coat.
Enjoy!
If using fresh herbs, be sure not to blend too long, or your dressing will turn GREEN!
Store excess dressing in airtight container in the fridge and shake before use.
No blender? No problem - feel free to sub in your favorite store-bought Italian dressing.
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