Herby Cannellini Bean Salad

giadzy.com

Adam

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

subheading: For The Beans:

1 ½ cups cooked cannellini beans*, or 1 (15.5ounce) can

¼ cup roughly chopped basil

¼ cup roughly chopped Italian parsley

1 tablespoon fresh thyme leaves

3 tablespoons extra virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon red pepper flakes

1 teaspoon lemon zest

⅓ cup sundried tomatoes in oil, drained and chopped

subheading: For The Salad:

1 bunch Tuscan kale, finely sliced

½ teaspoon kosher salt

2 teaspoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

subheading: Notify Me:

½ cup quartered and marinated artichoke hearts, about 8 quarters

½ cup crumbled feta cheese

Directions at giadzy.com

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