Seasoned Magazine

White Bean Salad with Celery, Parsley, and Lemon

HANDS-ON TIME: 15 MINUTES

TOTAL TIME: 15 MINUTES

MAKES: 2 SERVINGS (ABOUT 2 CUPS)

INGREDIENTS

1 (15.5-ounce) can cannellini, Great Northern, or other1 medium celery stalk, finely chopped (about ½ cup)½ red onion or 1 small shallot, peeled and finely chopped (2 to 3 tablespoons)2½ teaspoons fresh lemon juice1 teaspoon finely grated lemon zest3 tablespoons chopped fresh flat-leaf parsley leaves, plus 1 tablespoon for garnish¼ teaspoon kosher salt⅛ teaspoon black pepper3 tablespoons olive or vegetable oil

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Seasoned Magazine

Seasoned Magazine1 min lettiRegional & Ethnic
Crossword
1 Pizza sauce herb 5 Ice-cream serving utensil 8 Spanish nibbles 9 White wine aperitif 10 Corn serving 11 Bam! chef 12 Wash off 14 Pinot Noir, for example 16 Layered Italian dish 18 Center, for short 19 Morning time 20 ___-glace, rich brown sauce in
Seasoned Magazine1 min lettiRegional & Ethnic
How To Stock Your Kitchen
• Canned beans (red, black, and/or white, plus chickpeas)• Dried beans (red, black, and/or white)• Dried lentils• Dried pasta• Canned diced tomatoes• Canned tomato paste• Canned or boxed lowsodium chicken broth• Canned seafood (tuna, salmon, sardines
Seasoned Magazine1 min lettiRegional & Ethnic
White Beans and Greens
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2 SERVINGS 2 teaspoons olive or vegetable oil1 garlic clove, peeled and finely chopped1 bunch kale, well washed, stemmed, and roughly chopped¼ cup water1 teaspoon vinegar (any kind)1 (15.5-ounce