With summer finally here in New
England, I thought I would share one of my favorite summer recipes,
white bean and sausage salad.
This was one of the twelve new recipes
I tried in 2012 and comes from the revised 13th edition of
The Fanny Farmer Cookbook. I love this as it's one which can be made
in advance, is a great left over, pairs well with a green salad or
served with sour pickles, mustard and a hearty rustic bread.
White Bean and
Sausage Salad (serves four)
2 – 2 ½ cups
white beans, cooked (Great Northern or Cannellini/White Kidney
recommended)
1 small onion,
chopped fine
½ cup olive oil
3 sweet or mild
Italian sausages, grilled or pan-fried
Salt and freshly
ground pepper to taste
Fresh parsley or
basil, chopped (optional, for garnish)
In a large bowl,
combine the beans, onion, and olive oil. Cut the sausage into
1/4-inch slice and add to the bean mixture. Add salt and pepper and
mix thoroughly. Refrigerate in airtight container until ready to
serve. When ready to serve, garnish with parsley or basil if desired
