Warm White Bean Salad

Name: Warm White Bean Salad
Ingredients: 4 quarts water; 12 lb Brussels sprout, butt end removed, halved; 1 tablespoon olive oil; 12 cup red onion, sliced thin; 1 garlic clove, minced; 14 cup chicken broth; 1 tablespoon white wine vinegar or 1 tablespoon rice vinegar or 1 tablespoon white vinegar; 2 cups great northern beans, cooked; 12 cup black olives, halved; 1 tablespoon sage, chopped; 1 teaspoon lemon zest; salt and pepper

12 ingredients

9 steps

Ingredients

4 quarts water
12 lb Brussels sprout, butt end removed, halved
1 tablespoon olive oil
12 cup red onion, sliced thin
1 garlic clove, minced
14 cup chicken broth
1 tablespoon white wine vinegar or 1 tablespoon rice vinegar or 1 tablespoon white vinegar
2 cups great northern beans, cooked
12 cup black olives, halved
1 tablespoon sage, chopped
1 teaspoon lemon zest
salt and pepper

Directions

1

Bring water to a boil in a large pot.
2

Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender.
3

Drain well.
4

Heat oil in a large skillet over medium high heat.
5

Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender.
6

Add garlic and cook 1 minute more.
7

Turn heat to low and add chicken broth and vinegar.
8

Stir in remaining ingredients and heat through.
9

Serve warm.