(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained
Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl. Stir in the mint. Add the beans to the marinade. Gently toss to coat, then allow them to marinate at room temperature for several hours before serving. Any leftovers may be refrigerated, but should be returned to room temperature before serving.
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