Ingredients
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1
-
2
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1
-
2
-
1
-
2
-
1
-
5
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-
-
-
-
-
-
Directions
Hot White Bean Salad, A great side of beans, or serve as a salad on top lettuce Pol Martin Cookbook , This was outrageously tasty! I made a couple minor changes – used red wine vinegar (didn’t have white) and cut the oil to about 3 5 Tbsp Used lots of pepper and just a pinch of salt This was very juicy but I served it over a big pile of lettuce, so it provided the dressing for the lettuce As a dinner salad this made two servings for me, not four I did use canned beans (1 can) This is a definite keeper Thanks for posting!
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Steps
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1
Done
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Heat Butter in Saucepan Over Medium Heat, Add Shallots and Garlic, Cook For 2 Minutes. |
|
2
Done
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Add Beans and Parsley, Season With Salt and Black Pepper and Cook For 4 Minutes Over Low Heat, Stirring Occasionally. |
|
3
Done
|
Transfer Contents of Saucepan to a Bowl. |
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4
Done
|
Place Vinegar and Mustard in Another Bowl, and Mix Well. Pour in Olive Oil and Incorporate With Whisk. |
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5
Done
|
Pour Vinaigrette Over Beans, Mix and Serve. |
