When I think of this side dish, it always sems to remind me of an old tuscan village, fine wine and lazy spring days. Exploding with fresh flavors, this is the perfect addition to any BBQ or potluck.

One of the great things about this Rosemany & Canelli (white) bean salad recipe is that you can add just about anything to it. If you are looking at some leftover chicken (or shrimp) in your fridge just chop it up, toss it in and you have a tasty and hearty lunch on any warm spring or summer day.

This dish, and its variations pair really well with a crisp Savingnon Blanc or a Pinot Grigio, so give it a try and bring a little bit of Italy into your home.

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Rosemary canelli (white) bean salad

Printable version of this Rosemary white bean salad recipe (word doc)

Yield - 4 servings

Ingredients

2 tablespoons extra-virgin olive oil

1 can canelli (white) beans, or ½ # dried and cooked

1 tomato, heirloom or roma (seeded and finely chopped)

½ sweet onion, diced

1 rib celery, diced

½ c roasted yellow peppers, chopped

2 teaspoons chopped fresh rosemary

½ cup chopped parsley

Zest & juice from 1 lemon

1/2 teaspoon salt

¼ teaspoon white pepper

Instructions:

1. 1. In a medium bowl, combine all ingredients.
   2. Season and rest for 30 minutes for flavors to marry.
   3. Recheck seasoning and serve.

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