This is a great, simple salad that defies season. It can be served warm or cold. At the Pewter Rose we serve it over grilled bruschetta with balsamic reduction. When I was working at Fulton Five in Charleston while attending J&W, we served it sprinkled over greens with some grilled shrimp for an easy summer salad. The real key to this salad is using fresh herbs. That will make your salad stand out from all the others. Enjoy the recipe. It's versatile, beautiful and delicious!
4 cups cooked white beans 2 tsp minced garlic 6 Tbsp mixed chopped herbs, fresh (such as basil, thyme, rosemary, parsley, chives) 1 cup diced red peppers 1/2 cup diced red onion 1 cup extra virgin olive oil 1/4 cup red wine vinegar juice & zest of 2 lemons salt and pepper to taste
Combine all ingredients in a mixing bowl. Let sit for at least one hour prior to serving.