Bean Salad with White Balsamic Vinaigrette
If you haven't tried a white balsamic vinegar, please do. It brings an unexpected brightness to any salad and tastes right any time of year...but especially when you're looking for lighter fare. This recipe compliments of Fra Noi...
- 8 oz. dried great white northern beans
- 1 C. shredded carrot
- 1-1/2 C. red bell pepper, diced
- 1-1/2 C. celery, diced
White Balsamic Vinaigrette:
- ¾ C. The Olive Tap’s Premium White Balsamic Vinegar
- ¾ C. The Olive Tap’s 100% EVOO (your favorite)
- Sea salt and black pepper, to taste
Prepare beans per instructions on package and allow to cool to room temperature.
Whisk together ingredients for vinaigrette until emulsified. Combine beans, carrots, pepper and celery in a bowl and toss with vinaigrette. Allow flavors to combine for 15 to 20 minutes before serving. Refrigerate after serving.
These measurements are simply a guideline. As with all vinaigrettes, you may prefer more or less vinegar.
Note: The this recipe has been posted compliments of Fra Noi®. Italian Cuisine Specialist and Blogger, Roseanne Pileggi, is the author of this article and recipes.