White Beans and Cherry Tomato Salad
recipe at a glance
ready in: 30-60 minutes
1 can (15 oz size) white beans, drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
1/4 cup extra virgin olive oil
3 cloves minced garlic
1 (3 inch size) sprig fresh rosemary
3 anchovy fillets, coarsely chopped
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest
1/4 cup lemon juice
Put garlic and rosemary in olive oil in small saucepan. Heat on medium until rosemary begins to sizzle. Remove pan from heat and let sit for 20 minutes to infuse.
Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies, Parmesan cheese, salt, pepper, lemon zest and lemon juice to a food processor. Pulse until smooth.
In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.
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