Marinated White Bean Recipe

by FDC Member Jocelyn Cook

Good morning! I made this last night and it was SOOOOO tasty – FDC tomatoes and arugula. Have a bunch of jars lined up for the week! Enjoy

2 tsp minced garlic
2 tablespoon champagne vinegar (could also use white wine vinegar)
2 teaspoon dried thyme (1 teaspoon if fresh chopped thyme)
1 teaspoon grated lemon zest
1/2 teaspoon dry mustard seeds
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 cans of garbanzo beans (could also use cannellini beans, rinsed and drained)

For the Salad Jars:
1/4 small red onion, thinly sliced
1 cup tomatoes sliced in bite size pieces
4 cups packed arugula

1. Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine.
2. Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.