Squid and White Bean Salad

Name: Squid and White Bean Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped celery (from about 3 ribs); 4 servings crusty bread, for serving; 118 milliliters extra virgin olive oil; 1 teaspoon minced fresh sage; 2 teaspoons minced fresh thyme; 2 garlic cloves, minced; 118 milliliters fresh lemon juice; 1 teaspoons hot red pepper flakes; 4 servings salt and pepper; 454 grams cleaned squid bodies and tentacles; 473 milliliters cooked white beans (one 19-ounce can), drained and rinsed

Squid and White Bean Salad might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 485 calories, 27g of protein, and 29g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of celery, beans, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large bowl, combine the beans, garlic, celery, thyme, sage, lemon juice, oil, and red pepper flakes. Season with salt and pepper. Stir gently until combined.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Celery

Garlic

Beans

Thyme

Sage

Cooking Oil

Equipment you will use

Bowl

Bring a large pot of salted water to a boil. While that warms up, cut the squid bodies into 1/4-inch thick rings, and halve the tentacles. When the water starts to boil, add the squid and cook until opaque, no more than one minute. Immediately drain the squid in a colander, and then toss the squid in the large bowl with the beans. Stir gently, and then set bowl aside for 30 minutes.

Ingredients you will need

Beans

Squid