Warm White Bean Salad

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Warm White Bean Salad

Serves: 24 (1 cup) servings


	Ingredients 2-1/2 gals water 3 lbs brussel sprouts, buttened removed, halved 1/4 cup olive oil 1-1/2 qts red onions, sliced into thin strips 1 Tbsp garlic, minced 1 cup chicken broth 1/3 cup white wine vinegar 3 qts great northern white beans, cooked 1 qt California ripe olives, halved 1/4 cup sage, chopped 3 Tbsp lemon zest, chopped 1-1/2 Tbsp salt 1/4 tsp black pepper, ground

Method

Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 until bright green and just tender. Drain well.

Heat olive oil in a large saute pan over medium-high heat. Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender. Add garlic and cook for one more minute. Turn heat down to low and pour in chicken broth and vinegar. Stir in remaining ingredients and cook until heated through.

Recipe and Photo Courtesy of The California Olive Industry.