Squid And White Bean Salad Recipe

• 2 cups cooked white beans (one 19-ounce can), drained and rinsed
• 2 garlic cloves, minced
• 1 cup chopped celery (from about 3 ribs)
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh sage
• 1/2 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon hot red pepper flakes
• 1 pound cleaned squid bodies and tentacles
• crusty bread, for serving
• salt and pepper

1. In a large bowl, combine the beans, garlic, celery, thyme, sage, lemon juice, oil, and red pepper flakes. Season with salt and pepper. Stir gently until combined.
2. Bring a large pot of salted water to a boil. While that warms up, cut the squid bodies into 1/4-inch thick rings, and halve the tentacles. When the water starts to boil, add the squid and cook until opaque, no more than one minute. Immediately drain the squid in a colander, and then toss the squid in the large bowl with the beans. Stir gently, and then set bowl aside for 30 minutes.
3. Season the salad with salt and pepper to taste. Serve with the crusty bread.

white beans, garlic, celery, thyme, fresh sage, lemon juice, extra virgin olive oil, hot red pepper, bodies, crusty bread, salt

Taken from www.seriouseats.com/recipes/2012/03/squid-and-white-bean-salad-recipe.html (may not work)