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Tuscan Cannellini Bean and Soppressata Salad

Serves 4
-

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 is featured on show 2807 – Salads from Guy’s Garden.

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