CANNELLINI AND GREEN BEAN SALAD
This simple and bright-tasting salad, with lots of salty kalamata olives and cilantro is an appealing way to showcase fresh beans. The salad can be made with dried cannellini beans or, in a pinch, canned white beans.
1 ½ cups dried cannelloni beans (3 ounces), soaked overnight in cold water and drained
1 bay leaf
1 thyme sprig
½ small onion
¾ pound green beans
¼ cup plus 2 Tbsp olive oil
¼ cup fresh lemon juice
¼ cup chopped cilantro
½ cup pitted kalamata olives (2 ½ oz.) chopped
Salt and freshly ground black pepper
Lime wedges, for serving
1. In a medium saucepan cover the soaked and drained cannellini beans with 2 inches of water. Add the bay leaf, thyme spring and onion half and bring toa simmer. Simmer over moderately low heat, stirring occasionally and adding more water to cover as necessary, until the beans are tender, about 2 hours. Drain and let cool completely. Discard the bay leaf, thyme sprig and onion half.
2. Meanwhile, in a medium saucepan of boiling salted water, cook the green beans until they are crisp-tender, about 3 minutes. Drain the green beans well and spread them out on a large rimmed baking sheet and let cool. Pat the beans dry with paper towels. Cut the green beans on the diagonal into 1 inch lengths.
3. In a large bowl. Combine the olive, oil, fresh lemon juice, chopped cilantro and kalamata olives and season with salt and black pepper. Fold in the cooked, cooled cannelloni and green beans and season with salt and black pepper. Serve the Cannellini and Green Bean Salad with the lime wedges.
Make Ahead: The cooked and cooled cannelloni and green beans can be refrigerated separately, overnight. Bring the beans back to room temperature before tossing them with the dressing.