WHITE BEAN SALAD
Here is a sprightly mix of tastes and colors. This bean salad works very well with good-quality canned beans (or chickpeas), rinsed. This salad is best prepared several hours in advance, so the flavors will blend.
Yield: 4 servings
¾ pound cooked white beans, such as Cannellini or chickpeas or 1, 15.5 oz. can
1 medium tomato, cubed
1 hard-boiled egg, sliced, each slice cut in half
4 pitted cured black olives, each cut in 4 pieces
1 tablespoon minced parsley
2 tablespoons fruity olive oil
1 tablespoon wine vinegar, preferably white
1 clove garlic, mashed to a paste or put through a garlic press
1. In a bowl gently combine the beans, tomato, egg, olives, and parsley. In a separate bowl whisk the oil, vinegar, salt, and garlic.
Fold into the bean mixture and marinate in the refrigerator for several hours.