Cannellini Beans with Lemon Herb and Anchovy Vinaigrette

A seriously handy side dish for just about any dinner.  Flexible to the ingredients you have on hand. Add a second can of beans if guest numbers increase.

400g can cannellini beans, drained and rinsed

3 tablespoons olive oil

zest and juice from 1 lemon

2 tablespoon chopped green herbs

1-2 anchovies finely chopped

salt and pepper

1. Carefully fold all the ingredients together taking care not to break up the beans.

2. Chill for 2-3 hours to allow the flavours to permeate the beans. 

Notes:   

Great folded through warm green beans.  

I prefer the Ceres organic brand in the BPA-free cans

Any favourite vinaigrette-style dressing would work.

Will keep for a week in the fridge, and makes a handy lunch with tuna or smashed onto a piece of toast.