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Apple Molasses Gingerbread Cake

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« Two-Minute Chocolate Mousse | Main | Circle B BBQ Sauce »
Sunday
Jul282013

Summer White Bean Salad

Now that we’re smack dab in the middle of summer and our barbecues are working overtime producing copious platters of grilled meats and veggies, I thought I’d offer up this wondrous bean salad to perform side dish duty.

As far as I’m concerned, side dishes are the unsung heroes of the barbecue, and this bean salad is as good as any I’ve had in a long while.  You can swap out the herbs to complement whatever meat you’re grilling or just throw in your favorites.  I added in some chopped sun-dried tomatoes which gave the dish a lovely spark, and mincing in some chilies for a little heat would be equally scrumptious.

And if you’re contemplating a go at last week’s Circle B BBQ sauce and grilled chicken, this would be perfect served alongside.  You can make it days in advance – the flavors will just get better.

And from the update department, we thought you’d like to know that the saga of Stillwell the rooster has come to a happier ending than we might have intimated here.  He has, in fact, found new lodging digs with my daughter’s chickens, and  now has free reign to crow his lungs out and lots of pretty chicken girls to play with.  Stillwell says thanks!

SUMMER WHITE BEAN SALAD

Click here for a printable recipe

Recipe courtesy Lucinda Scala Quinn via Martha Stewart.com

This is an amazingly tasty salad or side dish to accompany just about anything from the grill.  The flavors get better the longer it sits, so it's perfect for making ahead.

Serves 6 to 8

Ingredients

3  15-ounce cans cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 cup chopped sun dried tomatoes (optional)
a few minced red chilies (optional)
1/4 teaspoon freshly ground black pepper
3 scallions (green party only), finely sliced
About 1/3 cup Vinaigrette (recipe follows)

Directions

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in just enough of the dressing to coat the beans (about 1/3 cup). Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

Vinaigrette
yield Makes 1 cup

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.  This makes a great salad dressing!

Click here to ask a question or leave a comment

Reader Comments (13)

That looks so delicious! Always looking for new side dish recipes! Thanks!

July 28, 2013 | Unregistered CommenterDee

I love the addition of sun dried tomatoes in this. Definitely making this soon.

July 28, 2013 | Unregistered CommenterLiz H.

I really want to make this and have some cans of great northern white beans in the pantry. Would those work instead of the cannellini beans?

July 28, 2013 | Unregistered CommenterAbby Finnegan

I have everything in the pantry to make this and I think I'll add the chillies because we like things spicy. Great recipe!

July 28, 2013 | Unregistered CommenterMissy

We made your barbecue sauce over the weekend and grilled chicken per your recipe and it was amazing. Never going back to store-bought again! I wish I'd had this recipe to go with it, it looks really good. I'll save this for next time though. Oh, and glad to hear that your rooster story had a happy ending! :)

July 28, 2013 | Unregistered CommenterKatie Minton

This looks like a great barbecue side dish and pretty easy to make. I might just use my own vinaigrette to make it even easier. Can't wait to try it!

July 28, 2013 | Unregistered CommenterSami

Great northern beans would work fine here, Abby. Good substitution.

July 28, 2013 | Registered CommenterPatrice Berry

I made your barbecued chicken Friday night and it was killer! That sauce is so good, and the rub really seasoned up the chicken. Thanks so much for the great recipe!

July 28, 2013 | Unregistered CommenterRenee

You're so welcome, Renee! Really glad you liked the BBQ sauce. Hope you enjoy the bean salad!

July 28, 2013 | Registered CommenterPatrice Berry

Looks awesome. Found this on Foodgawker when I went looking for a dish to take to a cookout this weekend. Can't wait to try it!

July 29, 2013 | Unregistered CommenterHannah

Luscious and lovely. My Mom always made a dish similar to this to go with grilled meats and we loved it. I like the sun dried tomato addition too.

July 29, 2013 | Unregistered CommenterJackie Peterson

I love this. A good alternative to baked beans (which gets a bit tired after the first BBQ of summer).

July 30, 2013 | Unregistered CommenterDebra

This looks so healthy! I love white beans can I can't believe I never considered using them in a salad like this!

October 10, 2013 | Unregistered CommenterPatents guy

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