White Bean Salad

We take ordinary canned beans and turn them into the rightful stars of this salad. The key is steeping the beans in a garlicky broth first. This affords us time to tame our raw shallots in vinegar, and pull together the other ingredients. Once the beans are steeped, and the shallots soaked, this salad comes together in a minute.

Ingredients:

• 1/3 cup extra virgin olive oil
• 4 garlic cloves, peeled and smashed
• Salt and pepper
• 3 (15-ounce) cans cannelloni beans, rinsed
• 1/4 cup sherry vinegar
• 1 shallot, minced
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Directions:

1. Heat 1 tablespoon oil and garlic in medium saucepan over medium-high heat until garlic just begins to brown, about 2 minutes. Slowly add 2 cups water and 1 teaspoon salt and bring to simmer. Remove from heat, add beans, cover, and let sit for 20 minutes. Combine vinegar and shallot in large bowl and let sit for 20 minutes.

2. Drain beans and remove garlic. Add beans, remaining oil, bell pepper, parsley, and chives to shallot mixture. Toss and season with salt and pepper to taste. Let sit for 20 minutes. Serve.

Source:  recipe.com