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White Bean Salad

Sunday with Marlena Spieler

You ask how in the world does Candied lemon peel get incorporated in this recipe? Read on . This  journey of cooking through Marlena’s cookbook is a truly a world tour. We travel through different countries and our kitchen now smells of foods from all over the globe.

The recipe called for a teaspoon and sugar and rind of one lemon. What does one do when we don’t have fresh lemons in house? So the candied lemon peel came in handy. This salad has just the right balance with a pinch of heat.

Diced Tomatoes – 14 oz

Onion – 2 T, finely chopped

Green Chilly – 2 ( add less if you want it less hot)

Garlic – 1 T, finely chopped

Carmelina Cannelini Beans – 2, 14 oz cans.

Olive oil – 3 T

Lemon juice – 1 T

Cider Vinegar – 1 T

Candied lemon peel – 1 T, finely chopped

Salt & pepper to taste

Parsley for garnish

• In a  large bowl, whisk the olive oil, lemon juice and cider vinegar with salt and pepper.
• Add rest of the ingredients and fold it well, so that the dressing is well incorporated.
• Serve chilled or at room temperature.

Variations:

• We used Meyer lemon infused olive oil which gave it a really lemon flavor.
• Omit the onions in the recipe, if you are not a big fan of raw onions.
• Add basil instead of parsley for a different flavor.

While we are @ The Fancy Food show, Carmelina had a stall and we got to taste their beans and was surprised that it tasted so fresh. The  nutritional label answered the question – a mere 1.5% sodium and 45% dietary fiber. This brand is available @ Whole Foods.

What a difference in taste, try it and you wont be disappointed.

And take a peel @ Eileen and Mel’s blog for sure.