Name: Tuscan Cannellini Bean and Soppressata Salad
Ingredients: 2 cups canned cannellini beans, well rinsed; 1/2 cup dried tomatoes in olive oil, diced; 1/2 to 1 cup diced sopressata; 2 tablespoons extra virgin olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, minced; 1 shallot, minced; 2 tablespoons mint, minced; Salt and pepper to taste; Crusty bread slices

Ingredients

2 cups canned cannellini beans, well rinsed
1/2 cup dried tomatoes in olive oil, diced
1/2 to 1 cup diced sopressata
2 tablespoons extra virgin olive oil
2 tablespoon red wine vinegar
1 clove garlic, minced
1 shallot, minced
2 tablespoons mint, minced
Salt and pepper to taste
Crusty bread slices

Directions

In a bowl combine beans, tomatoes, sopressata and toss well. Set aside
In a small bowl, whisk the oil, vinegar, garlic, shallot and mint together. Add to salad and toss well. Season with salt and pepper and toss again.
Serve as is or over slices of crusty bread.

This recipe was featured on Season 28 - Episode 2807.