Italian White Bean Salad with Fresh Vegetables Recipe

White Bean Salad with fresh vegetables is a cool summer meal.

There are many variations of white bean salads and this tasty recipe is colorful, quick and easy to prepare. Make it ahead of time because the flavor improves as it marinates. The flavor and texture of freshly cooked white beans is superior to canned, and white beans cook more quickly — about an hour with pre-soaking — than other beans.  But canned beans are really good too; either type works with this recipe.

• Olive Oil - 1/2 cup (extra virgin)
• Red Wine Vinegar - 3 Tblsp.
• Garlic - 3-4 cloves, minced
• Basil - 2 Tblsp. fresh, chopped (can substitute dried flakes)
• Salt - 1/4 tsp.
• Pepper - a few grinds, to taste
• White Beans - 2 cups, cooked (or 2 cans), rinsed and drained
• Roasted Red Peppers - 1 (12-oz.) jar, drained and chopped (or 3-5 small, home-roasted)
• Cucumbers - 1/2 -1 whole, sliced and cut in half
• Carrots - 2, sliced thin

1. In a large bowl, combine the olive oil, vinegar, basil, salt and pepper. Whisk for 30 seconds.
2. Add beans, peppers, cucumbers and carrots. Blend well.
3. Chill for 2-24 hours.

Served chilled or at room temperature.

Serve as a main dish or as a side with Grilled Stuffed Chicken Breasts.

Tags: beans, Italian, salad, Summer, vegetables, Vegetarian, white beans