I always see this traditional bean salad on antipasto tables all over Italy. Have fun experimenting with different types of beans. I cheat and use organic canned beans, which is still every bit as good! I enjoy a glass of Poggio Grande Tagete with this refreshing salad. I sometimes toss some Italian canned tuna in to make it more filling.
See ingredients, directions and pairings.
2 Cans of Cannellini Beans, drained and rinsed
1 Small Red Onion, thinly sliced
2 Dried Bay Leaves
1 Clove of Garlic, thinly sliced
1 Celery Rib, chopped
6 tablespoons EVOO
1/4 cup Red Wine Vinegar
Generous Handful of Parsley, chopped
Salt & Pepper to taste