Aug 14, 2011
This isn't bad with some tinkering, but it is not nearly as tasty nor as interesting as I thought it would be when I chose this recipe. I found a can of cannellini beans was 1-1/2 cups, which worked out perfectly to cut the recipe in half. I used the ingredients and measurements merely as a guide, tailoring both to suit me. For instance, I used red bell pepper rather than green, knowing it would add some color. Fresh mint, while I have plenty of it, did not appeal to me at all here, so in its place I substituted arugula. I used the olive oil and vinegar sparingly, in my preferred ratio of 3:1 oil to vinegar. I don't necessarily believe that garlic needs to be added to everything to make it taste better, but I do believe in this instance it might have been a good addition. I also used fresh basil rather than dried. Still, it was nothing special even though it looked pretty. With so many lovely and (for the most part) compatible ingredients, I expected this to be much more than just average.
—naples34102
