Saturday, August 1, 2009

Cannellini Beans With Tomato And Basil

From Jack Bishop's Italian Vegetarian Cookbook: a vegan caprese salad, with seasoned cannellini beans in place of mozzarella cheese. The beans require a little work (the recipe calls for dried cannellini beans to be soaked and then simmered with garlic and bay leaves) but can be prepared in advance. Once the beans have cooled, simply toss them with basil, diced tomatoes, olive oil, salt, and pepper -- very easy, and very refreshing.

Served with polenta and spinach.

1 comment:

veggie belly said...

I love cannellini beans. And I certainly dont mind the canned ones! I love the idea of serving this gorgeous salad with polenta and spinach.