Herbed Bean Salad

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.

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Radish and White Bean Salad

Look what I grew!  Radishes are so much fun to pull out of the dirt.  Beautiful bright red and fuchsia bulbs just pop right out of the brown garden soil.  The only question after planting the seeds (fun!) and pulling the radishes (also fun!) was what to do with them???  I’m not a radish lover, but I really want to eat what I grow.

I’ve tried two radish salads this spring, and I really like this one.  It’s very simple to prepare.  It’s a nice balance of fresh and zippy with the comforting heft of the beans.  Perfect for spring.

Radish and White Bean Salad

1 can cannellini beans – rinsed well and drained

1 lemon

parsley – about 1/2 a bunch, or to taste, chopped fine

radishes – sliced very thin

extra virgin olive oil

salt and pepper

Slice the radishes very thin.  I use a mandoline so it’s very easy and quick.  Zest the lemon over the radishes ( you can omit this if you can’t find an organic lemon).  Add the lemon juice from your lemon.  Chop the parsley and add it to the bowl.  Drain the beans well and mix everything together.  Add freshly ground pepper to taste and a good amount of olive oil – like 1/4 cup.  If you’re not serving the salad right away, don’t add the salt yet.  Salt will draw the liquid out of the vegetables and make your salad a little soupier.  Just wait and salt it right before serving.  I use a coarse sea salt.

You could also add celery sliced on an angle to this salad.