Marinated White Bean Salad Jars Recipes

Steps:

• Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
• Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

Steps:

• Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
• In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

Steps:

• Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine. Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.

Steps:

• Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.