Robin’s Lemon Herb Cannelini Bean Salad

Submitted by: ROBIN LABRUNERIE

Their Food Story:

I first tasted a version of the bean salad below at my mother-in-law’s table. Let it sit for a couple of hours so the flavors may blend. For a long story which I related about the blessing of moms and handed-down recipes and other sentiments, click here.

Lemon Herb Cannelini Bean Salad

Ingredients:

• 2 16-ounce cans Cannelini beans, drained and rinsed*

• 1 16-ounce can garbanzo beans, drained and rinsed

• 1 English cucumber, peeled

• 5-7 green onions, about 1 cup chopped, with the green parts

• 1 Tablespoon to ½ cup fresh parsley, chopped**

• 1 Tablespoon to ½ cup fresh basil OR fresh cilantro, chopped**

• **Amounts will depend on your preference. We like lots.
  
  For dressing:

• 2 teaspoons fresh oregano, optional

• 2 Tablespoons fresh lemon juice

• 2-3 Tablespoons olive oil

• 1-2 Tablespoon white wine vinegar

• ½ teaspoon sugar

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• ½ teaspoon lemon peel

Instructions:

Mix dressing ingredients in a jar and shake well. Slice cucumbers into fairly thick slices, approximately ¼", then fourths to make wedge shapes. Add cucumbers and green onions to beans in a large bowl. Pour dressing over and stir to mix. Cover and chill in the refrigerator for at least two hours and up to a day. Taste and adjust seasons. Stir gently and serve.