Local Food and Seasonal Ingredients

Cannellini Bean and Ramp Salad

By Seth Fera-Schanes

I put this dish together to use one of my favorite ingredients: ramps.

Canellini Bean and Ramp Salad

1.5 cups of prepared Cannellini Beans. (Or 1 15oz can Cannellini beans – rinsed)
3 fresh ramps, grilled or cooked in a cast iron skillet and chopped.  If ramps are not in season, you can substitute with green onions (scallions)
1 cup grape tomatoes cut in half and grilled on one side until caramelized
1-2 tbsp cilantro – chopped
1-2 tbsp pickled ramps – chopped
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 15 minutes

Add all ingredients into a glass bowl and fold to incorporate. Add a little salt and pepper to taste. Drizzle with balsamic vinegar and extra virgin olive oil. Ratio should be 3 parts oil to 1 part oil. Fold ingredients one more time, cover and allow to sit in refrigerator for at least an hour to marinate.

This recipe first appeared on The Refined Chef and you can see more recipes on that site.

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