lunedì 6 agosto 2012


Side dish - salad - gluten and lactose free - vegetarian

1 can Italian borlotti beans, drained and rinsed
1 can Italian cannellini beans, drained and rinsed
1 can Italian butter beans, drained and rinsed
4 tbsp Italian Extra virgin olive oil
2 tbsp Italian red wine vinegar
1 rosemary sprig, leaves only
4 sage leaves
1 garlic clove, quartered

Finely mince rosemary and sage and transfer them in a little bowl with oil; let it infuse about 30 minutes.

Arrange the beans in a serving bowl. Add salt and vinegar to the oil infusion and mix well, until salt dissolves.

Pour dressing over beans, mix to coat evenly and refrigerate, covered, for about 1 hour.

Discard garlic before serving.

This recipe serve 8 people, as side dish.

- You can add Italian chickpeas to this salad.
- You can add onion or leeks, thinly sliced.
- If you like garlic, you can finely mince (or squeeze it), in the infusion.
- It's gluten and lactose free, and vegetarian

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