Cannellini Bean Salad with Lemon and Cumin

Yield: 4 servings

This recipe is adapted from epicurious.com, one of my favorite recipe web sites. The cayenne makes for a nice kick, so don’t skip it. If you use canned beans for this, you will need 2 cans. Rinse and drain the beans first.

Ingredients:

• 4 cups cooked Cannellini beans
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh flat leaf parsley
• 6 tablespoons olive oil
• 5 tablespoons fresh lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

Procedure:

1. In a medium bowl, combine beans, onions and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, and cayenne.
3. Pour dressing over beans and toss gently to combine. Season to taste with salt and pepper.