White Bean Antipasto Salad

IMG_1998Hello there– It’s summer and if you want a fast, cool, savory summer meal, here it is.  Just a few ingredients and a bit a cooking and chopping and it’s on the table– I like to make it ahead and cool it in the fridge.  Serve it up with a chunk of sturdy bread to dredge up the dressing on the bottom of the plate and it’s dinner.

WHITE BEAN ANTIPASTO SALAD
2 14oz. cans cannellini beans (small white beans)
2 Italian sausages, mild or hot (about 1/2 pound)
1/4 cup red bell pepper, chopped fine
1/4 cup green bell pepper, chopped fine
2 tab. basil or marjoram, chopped*
2/3 cup assorted olives
4 small tomatoes, cut in quarters

dressing:
1/3 cup olive oil
3 tab. white balsamic vinegar**
2 cloves garlic, minced
salt & freshly ground pepper to taste

Rinse the beans in a sieve and shake dry.

Remove the sausage from it’s casing and crumble it into a pan.  Cook  4 or 5 minutes until it’s well browned.  (If you are not using a nonstick pan, add a few drops of olive oil)

To make the dressing, combine the olive oil, vinegar, garlic and salt & pepper in a small container with a tight fitting lid.  Shake it enthusiastically until it’s thoroughly blended.

Then combine the beans, sausage, red & green pepper, basil and olives.  Toss this with the dressing and spread it on a nice platter.  Top with the cut tomatoes.  That’s it!  So easy.

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