Summer Estrusco Bean Salad


INGREDIENTS:
  • 2.5 cups of cooked L'arte Fagiolo Estrusco, cold or at room temperature
  • 1.5 cups of streamed green beans, cold or at room temperature
  • 1 small red onion, thinly sliced
  • 1 cup of ripe sweet tomatoes, diced
  • 1 tablespoon fresh Italian parseley, chopped
  • 1 tablespoon fresh basil leaves, chopped
  • 4 mint leaves, chopped
  • 5 tablespoons L'arte EVOO
  • 2 tablespoons L'arte Lemon-Truffle White Balsamic or substitute with your favorite Gourmet Flavor
  • Salt and pepper to taste
​
​PREPARATION:
  1. Cook the beans per package directions, drain and allow to cool. 
  2. Cook the green beans and also allow to cool, Cut cooked beans in half or thirds depending on your size preference.
  3. While previous steps are cooking, peel, halve and thinly slice onion. Marinate it in the 2 tablespoons of balsamic for 30 minutes.
  4. In a bowl mix all ingredients including the marinated onions and balsamic liquid. Add salt and pepper to taste. Leave to sit for 30 minutes, toss again and serve.
​Enjoy!