Name: Cannellini Bean Salad
Total time: 20 minutes

Prep time:

|

Cook time:

|

Total time:

20 minutes

As little powerhouses of nutrition, white beans can't be beat. They are full of vegetable protein, micronutrients, and fiber. All the good stuff that my son-in-law - who just happens to be a doctor - tells me we need more of in our diet. The only downside to beans is that they can be bland. That's why I've added onion, red pepper and plenty of my Kosher Dill Pickles to this very versatile salad recipe. It's a delicious vegan main dish just as it is, or add feta, cubed chicken, or tuna for a quick and healthful dinner.

Ingredients

‍

1 garlic clove, minced
1 tsp Dijon mustard
1 tsp Bubbies Kosher Dill Pickle brine
¼ cup red wine vinegar
1 tsp honey
⅓ cup olive oil
2 cans cannellini beans (rinsed and drained if canned) or roughly 1 cup dried, soaked, cooked for 1-2 hours, and cooled
½ cup Bubbies Kosher Dill Pickles, chopped
½ cup red onion, chopped
½ cup roasted red pepper, chopped
⅓ cup fresh parsley, chopped
Salt and freshly ground pepper
2-3 cups fresh arugula or mixed greens
Optional ½ tsp sumac

Directions

‍

To make the dressing, combine garlic, mustard, pickle brine, vinegar, and honey.
Slowly whisk in the olive oil and add a pinch of salt and pepper.
Taste and adjust if necessary.
In a medium bowl combine all remaining ingredients except the arugula.
Add half the dressing and toss.
Taste test and add more dressing to your desired taste.
Serve over bed of arugula and sprinkle with sumac.