This is a dish that immediately perked up my taste buds, and after I took one bite of this salad when Merritt brought it to my neighborhood block party, I quickly asked her for the recipe. It's such a simple idea, cannellini beans marinated in a mixture of olive oil, lemon juice, and finely chopped mint, but this may be my favorite mint recipe ever. Merritt said she found the recipe in a cookbook called The Vegan Gourmet, and changed it just slightly over the years she's been making it.Click to continue reading