Summer white bean salad

Recipe by Lauren Grant

I am grubbing on this salad nonstop. ( I made a lot)

3 (16-ounce cans) or two cups of dried navy beans soaked overnight and cooked in the instant pot on high pressure for 11 min. Let it decompress naturally- about 20-30 min. Drain and huck into a bowl to cool.

What we do:

1 shallot and 1-2 green onions chopped and soaked in the vinegar of choice.

1-2 tbsp of crushed chili flakes- optional.

2Tbsp Vinegar of choice - I used persimmon

Whatever fresh herbs you like, but I did parsley, mint, and tarragon. You could do basil, dill cilantro too. Or whatever you have handy. You could also do carrots and cucumbers.. add some olive oil to whatever herbs you use and mash in. Let sit.

When beans are cooked, combine and enjoy!

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