Ginger-White Bean Salad

The Washington Post, July 11, 2007

• • 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.

221 calories, 9g fat, 1g saturated fat, n/a cholesterol, 162mg sodium, 28g carbohydrates, 6g dietary fiber, n/a sugar, 8g protein.