Ginger-White Bean Salad
- Cuisine: American
- Course: Salad
Summary:
A college friend introduced Kathryn Banakis to the general concept of this dish at a folk music-infused potluck meal. As a result, she believes that it goes particularly well with earnest lyrics.
There's more than a single serving here, but leftovers can be refrigerated in a covered container for up to 1 week, and they improve with age. For variety, turn the leftovers into a main dish by adding cooked chicken or tuna.
4 to 6 side-dish servings
Ingredients:
- 2 15-ounce cans white beans, such as cannellini, navy or small whites, rinsed and drained
- 1 1/2 cups coarsely chopped red onions (may substitute leeks, scallions or garlic scapes)
- 1 cup coarsely chopped carrots
- 1 1/2 cups chopped celery
- 1-inch piece ginger root, finely grated, or more to taste
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white vinegar or cider vinegar
- Salt
- Freshly ground black pepper
Directions:
Combine the beans, onions, carrots, celery and ginger in a large bowl, tasting and adding more ginger if desired. Whisk together the olive oil and vinegar in a small bowl and add to the vegetables. Add salt and pepper to taste. Re-toss the salad before serving, as the dressing will have settled to the bottom.
Recipe Source:
Adapted from Kathryn Banakis.
E-mail the Food Section with recipe questions.
(Julia Ewan)
