A seriously handy side dish for just about any dinner. Flexible to the ingredients you have on hand. Add a second can of beans if guest numbers increase.
400g can cannellini beans, drained and rinsed
2 tablespoons olive oil
zest and juice from 1/2 a lemon
1 tablespoon chopped green herbs
1-2 anchovies finely chopped
salt and pepper
1. Carefully fold all the ingredients together taking care not to break up the beans.
2. Chill for 2-3 hours to allow the flavours to permeate the beans.
Notes:
Great folded through warm green beans.
I prefer the Ceres organic brand in the BPA-free cans
Any favourite vinaigrette-style dressing would work.
Will keep for a week in the fridge, and makes a handy lunch with tuna or smashed onto a piece of toast.
As the end of January nears tomatoes in NZ reach their zenith. They also make the simplest crowd-pleaser salad. For details and links to ingredients see "Notes" at the end of the recipe.