This zesty, easy to make bean salad recipe combines cannellini beans, walnuts, garlic, chives and Carolina rice with Chevre cheese on a bed of lettuce.
Serves 4
INGREDIENTS:
20 oz. canned cannellini beans, drained
8 oz. walnuts, halved
2 large cloves elephant garlic, crushed
4 tbsp. orange juice
4 sprigs fresh chives, finely chopped
1 tsp. salt
1 tsp. black pepper
14 oz. precooked tender Carolina rice, drained
4 oz. Chevre cheese, cubed
1 bunch parsley, chopped
1 tbsp. sunflower oil
8 green leaf lettuce leaves
METHOD:
Arrange lettuce leaves on a salad platter. Combine cannellini beans, walnuts, garlic, orange juice, chives, salt, black pepper, Carolina rice, Chevre cubes and sunflower oil. Mix well and spoon over lettuce.
Sprinkle parsley over salad to garnish. Serve cold as a main course with a light green salad and garlic bread.
