Addictive bean salad. February 18, 2013Posted by ourfriendben in recipes.
Tags: bean salad recipes, bean salads, cannellini bean salads, salads, Vegetarian Times
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,