One little trick, way better canned beans. Thanks, PastaLouise! geniusrecipes
. “And that’s because I eat them. All. The. Time. I eat them with pasta, with bread, with a spoon, and my picky children eat them, too, so they’re on a steady rotation at my house.”Though this recipe calls for cannellini, any canned bean will be improved by this simple technique.
Allison doesn’t make a dressing at all, just olive oil and flaky salt, and lets the ingredients hold their own. Next time you’re making a salad—whether it’s this one or using up whatever you’ve got in the crisper—consider giving your vegetables the same opportunity. And get some beans in the oven, too.
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