Monday, June 8, 2009

Tuscan White Bean Salad

Here's a recipe for a super simple and delightfully delicious salad that makes a great side dish for any summer entree. It's also made with all healthy ingredients but don't tell anyone who thinks "healthy" means tasteless and boring. This salad is neither of those things.


Two cans of Cannellini beans.
Also called white kidney beans.
But I like to call them Cannellini cuz I like Italian terminology.
It's fancier. Makes the food taste better. Transports me to chic places and helps me forget the sink needs scouring.

"White kidney beans" sounds like something people had to eat during the Great Depression.



This salad also needs 1/2 pound of fresh grape or cherry tomatoes, 3 green onions (scallions if you want fancy), 2 ounces crumbled feta cheese and some fresh basil is nice.






Start by draining and rinsing the Cannellini beans.
Slice the tomatoes in half and chop three scallions.


Toss them together and make them friendly.






The easiest of all salad dressings:

the juice of half a lemon squeezed over...



...and two tablespoons of good oil drizzled over that.
You could use extra virgin olive oil or a good expeller pressed oil.

Spread the crumbled feta over the salad. Chop the fresh basil and add that. Salt and pepper to taste.

Toss again!



Oh yea....this is my lunch!

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