White Bean Salad recipe by Linda Rottman
Ingredients: 2 cans of cannellini beans, drained and rinsed 6 cloves of garlic, minced 6 sprigs of fresh thyme, stripped 2 lemons, juiced ½ medium red onion, quartered and sliced thin ½ tsp. of red pepper flakes Kosher salt and pepper
Directions: Combine all ingredients, adjust seasoning to taste Serve in a shallow platter, over a bed of arugula
Bon Appetit!
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