White Bean Salad Recipe

Tools used: Eco Chop, Santoku Knife, Stainless Mixing Bowl, FRENCH PANTRY EVOO, FRENCH PANTRY Sel Gris Salt

Ingredients

• 1 shallot, peeled and finely chopped

• 1/3 cup white wine vinegar

• 3/4 tsp FRENCH PANTRY Sel Gris Salt

• 1/2 cup combination of chopped fresh cilantro and parsley

• 6 green onions, thinly sliced

• 1/3 cup FRENCH PANTRY Extra Virgin Olive Oil

• 2 cans white beans, cannellini or navy, drained and rinsed

• 1/2-1 tsp crushed red pepper flakes

Directions

• Mince a shallot in the Eco Chop. Toss the shallot, white wine vinegar, and salt together in a small bowl or jar. Set aside for 5 minutes.

• Mince the fresh herbs in the Eco Chop. In the Stainless Mixing Bowl, toss together the herbs and green onions with the olive oil to coat evenly. Gently toss in the beans, red pepper flakes, and the shallot/vinegar mixture to combine. Serve immediately or store in the refrigerator for up to 5 days.

*I love something that is quick, easy, and delicious. This is not only a salad but can be made into a whole meal by adding canned tuna, or grilled chicken. I used cannellini beans and I only had fresh parsley. If you love cilantro add that too. I always keep a few cans of beans in my pantry because you can do so many things with them and they are packed with protein and fiber. This recipe is good on its own, or layered on top of grilled or toasted rustic bread for a complete meal.