18 Feb 2016 Cannellini summer salad

A great dinner on a warm summer day served with or atop a slice fresh whole grain bread.  I found this recipe by Emeril when I needed to use a bounty crop of parsley from the garden.

Saute

2-3 Tb olive oil

1/4 c minced onion

2 t minced garlic

After 3 minutes, add 

2 (15-ounce) cans cannellini beans

1-2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Stir and heat through for a few more minutes

Remove from heat, put in serving bowl and sprinkle with

1/3 c grated Parmesan, crumbled chevre, or feta

In food processor or blender, combine:

1 1/2 cups fresh parsley leaves

1 ½ t garlic

2 t lemon juice

¼ t salt

Then pour in

1/3 c olive oil

Combine well and pour over beans