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Bean and Rosemary Salad

Suggested Wines

  • Edelzwicker (Off-Dry White)
  • Pinot Grigio (Dry White)
  • True Chardonnay (Dry White)

This dish is inspired by travels to Tuscany and is great as a side year around. It can also be used as an appetizer by serving on a crostini.

Ingredients

  • 1/2 red onion
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 grated garlic clove
  • 1 teaspoon chopped fresh rosemary
  • 1 can (14.5oz) cannellini beans, drained and rinsed
  • 2 tablespoons chopped parsley

Directions

Mix onion and lemon juice. Set aside.

  1. Heat oil in a saucepan over medium heat. Add grated garlic and rosemary. Stir and cook for 2 minutes.
  2. Add the beans and cook until warm.
  3. Mix in parsley.

Before serving, mix in the onion and lemon juice.

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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396