This is a generic bean salad that can be dressed up with chopped tomatoes and fresh herbs, such as mint, sage, basil, chives, or green onions. Whether you use the smaller Great Northerns or the larger cannellini, you will enjoy the balance of creamy richness coupled with the bite of the onions and vinegar. You could make this with chick-peas (garbanzo beans) as well, although the texture of the chick-peas is drier and crunchier. Unless you really love bean salads, you will want to serve this with other lighter salads, such as broccoli with olives and garlic vinaigrette, little cooked artichokes, carrots with a zesty citrus vinaigrette, or with grilled or canned tuna with chopped green onions.
Cook the beans in the lightly salted water until tender but not soft. You should have about
© 1998 Joyce Goldstein. All rights reserved.