White Bean and Tomato Salad I - Moosewood Cookbook

4 cups cooked cannelloni (two 16-ounce cans)
2 garlic cloves, minced or pressed
½ red onion, minced (about ¼ cup)
6 pale center celery stalks with leaves, thinly sliced crosswise
juice of 1 lemon, can use less
2 tablespoons olive oil
1 tablespoon chopped fresh basil or mint (1 tablespoon dried)
4 or 5 tomatoes, cut into ½-inch cubes
salt and pepper to taste

Drain the beans. If you are using canned beans, rinse them very gently in a colander and then set aside to drain.

Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl. Add the beans and carefully stir with a wooden spoon so that the beans don't break apart.

Serve at room temperature.

Makes 4 servings.

 

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