White Bean Salad

Ingredients

• 1 pound canellini beans, soaked overnight in water to cover
• 4 cloves garlic, left whole
• Coarse salt
• 3 inner ribs celery, diced
• 3 scallions, chopped
• 1 shallot, minced
• Freshly ground white pepper to taste
• ¼ cup white balsamic vinegar
• ½ cup extra-virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    327 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 13 grams protein; 208 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Drain the soaked canellini beans, cover with fresh water and cook for 45 minutes to an hour, with the whole garlic cloves, adding a teaspoon of salt after half an hour. The beans should be tender but not mushy. Drain and cool. Remove the garlic.
2. Add the celery, scallions and shallot and season to taste with white pepper and more salt if necessary. Combine the balsamic vinegar and olive oil. Pour the mixture over the beans and toss well.

1 hour 15 minutes