Ingredients:
For the marinated white bean salad:
· 2 (15 ounce) cans white beans (great northern/cannelllini), drained and rinsed
6 tablespoons olive oil
2 tablespoon red wine vinegar
1 lemon, juiced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons honey
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 ounces feta cheese, crumbled
1/4 cup chopped roasted red pepper
¼ cup preserved lemon, chopped
2 tablespoons chopped sun dried tomatoes
For the olive oil toasts:
· Italian Bread
Olive OIl
Directions:
1. Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the beans. Stir in the feta cheese, red peppers and tomatoes. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way – but you can obviously eat it right away!
2. To make the olive oil toasts, drizzle your favorite bread with olive oil – liberally! Heat a skillet over medium heat and add the bread to the skillet once hot. Toast until each side is golden brown and crunchy. Serve the beans on top of the toasts!
Layer: As always, season every layer with Salt & Pepper to taste!