Once again the Viridian Farms farmers have scored with a fresh version of a bean most of us consume canned. Italian Cannellini beans. I've made black eyed peas -- made them every New Years Day that I lived in Texas (for good luck) -- but I'm new to the rest of the fresh legumes available.
I rinsed and picked through the beans. They were very clean. I brought salted water to a boil, put in the beans, and simmered them for 20 minutes.
When they were done, I rinsed them in cold water (shocked them), and doused them in XVOO. I used good olive oil, not Really good OO.
While the beans relaxed, I made a lemony vinaigrette of one part lemon juice, one part rice vinegar, two parts XVOO, and salt TT (to taste), (about 1 T fresh lemon juice, 1 T vinegar and 2 T oil). I tossed the beans in the vin to steep, while I chopped a tablespoon of fresh dill.
What's that you say? That isn't the correct proportion of a vin. The beans are already chilling in a coating of OO so the proportions of a classic vinaigrette don't apply. Plus, I like a lot of acid in a vin.
Toss in a chopped tomato, correct seasoning, and you have one lovely, easy DELICIOUS summer salad. Serve at room temp.
I made this salad with half of the beans I cooked. The BF wanted the same salad again the next day, so I brought the remaining beans up to room temp dunking them in boiling water for 2 or 3 minutes.