jump to navigation

Addictive bean salad. February 18, 2013

Posted by ourfriendben in recipes.
Tags: , , , ,

Silence Dogood here. This morning, I was reading the January/February 2013 issue of Vegetarian Times and came upon a recipe for Black-Eyed Pea and Stewed Tomato Salad. (Check it out for yourself at http://www.vegetariantimes.com.) It looked incredible, and I’m sure it’s amazing. But I’m texture-sensitive, and have never been able to warm up to the mealy texture of black-eyed peas (even fresh) or to stewed tomatoes.

Fortunately, the recipe inspired me to remember one of my own that I haven’t made in ages:

Lovely Lunch Salad

1 can cannellini (“white kidney”) beans, 15.5-16 ounces

1 red onion, peeled and diced

2 large garlic cloves, smashed and minced

4 ripe paste tomatoes, chopped

juice from 1 lemon or generous splash lemon juice

1/4 cup extra-virgin olive oil

generous shakes of dried basil, thyme, and oregano

kalamata olives, seeded and sliced

artichoke hearts, minced

Oil from kalamata olives and artichoke hearts

1/2 cup crumbled Gorgonzola, blue, or feta cheese

salt (we like Trocomare or RealSalt) and pepper (I suggest lemon pepper) to taste

salad greens, such as a mix of arugula, watercress, romaine, radicchio, curly endive (frisee), kale, spinach, and mustard greens

Drain and rinse beans. Add all other ingredients except greens, stir well, cover, and allow to rest for 1/2 hour to several hours to let flavors marry. Serve on a generous bed of mixed greens as a stand-alone lunch. Savor the delicious taste and enjoy the thought that you’re doing something good for yourself. You can mix and refrigerate the bean-tomato marinade and take it to work, with greens packed separately, several days a week. (You can also save any leftover dressing and use it as stand-alone salad dressing or pour it over the next batch of bean-tomato salad.) Serves 2 for lunch, or 4 if served as the salad course before dinner.

Now I can’t wait to make this and enjoy it with our friend Ben! It seems like a perfect transitional salad as February and winter move toward March and spring.

‘Til next time,




No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: