Cannellini Beans in Mint Marinade

(Makes 4-6 servings, recipe slightly adapted by Merritt from The Vegan Gourmet)

2 cans cannellini beans, rinsed and well drained (or use 3 1/2 cups freshly cooked beans.)
1/4 cup olive oil
1/3 cup fresh squeezed lemon juice
1/2 cup finely minced fresh mint leaves
salt and fresh ground black pepper to taste

Drain beans into colander and rinse well until no more foam appears, then let beans drain until they are fairly dry. (Sometimes I blot dry with paper towels if they don't seem to be dry enough.)

While beans drain, finely chop mint with chef's knife. In a plastic bowl big enough to hold beans, whisk together olive oil, lemon juice, salt and pepper. Stir in mint, then add beans and gently stir until beans are coated. Allow this to marinate at room temperature for several hours before serving.

The beans will keep in the fridge for several days, but let come to room temperature again and stir before serving leftovers. (I've been eating leftovers for lunch at school this week and can testify that they're great.)


This printable recipe from KalynsKitchen.com.