What do I have in my garden right now? It’s mostly a dry wasteland, but there are some nice red peppers, a lone basil plant and some hardy oregano. Here’s a salad to use what I’ve got. If you do not have these exact vegetables, this recipe is open to improvisation. For example, you could leave out the celery or substitute cherry tomatoes for the red pepper. Also, this dressing is pretty punchy, so you could tone it down with a little less dijon or vinegar. I love this salad because the main ingredients are pantry staples that I always have on hand. It’s easy, nutritious and delicious.
Herbed Bean Salad
2 cans cannelini beans, rinsed and drained
3 Tablespoons red onion, chopped
3 Tablespoons vinegar (apple cider or white wine vinegar are nice choices)
1 sweet red pepper, chopped
2 or 3 stalks celery, chopped
1 1/2 teaspoons dijon mustard
1/4 extra virgin olive oil (that’s 4 Tablespoons)
1 cup fresh herbs, chopped
salt and pepper
Begin by chopping the onion and placing in a small bowl. Add 2 Tablespoons vinegar and about 1/2 teaspoon salt and set aside.
Chop the remaining vegetables and herbs and set aside.
In a medium bowl, add the dijon and remaining 1 Tablespoon vinegar along with the olive oil and pepper. Whisk or stir rapidly with a fork until creamy. Add the onion and vinegar mixture and stir to combine. Add the beans, pepper, celery, and herbs then stir gently to coat all ingredients in the dressing.
Let the salad rest and marinate for 10- 15 minutes or place in the refrigerator overnight. This will get tastier as the flavors mingle and will be delicious for 3 or 4 days. Serve as a side dish or on a green salad.