Summery Bean Salad With Preserved Lemon Vinaigrette

  1. To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
  2. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.

vinaigrette, shallot, red wine vinegar, nectar, olive oil, couple, salt, salad, cannellini beans, verts, handful, red onion

Taken from food52.com/recipes/23076-summery-bean-salad-with-preserved-lemon-vinaigrette (may not work)

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