Recipe Friday: Quick! Mediterranean White Bean Salad
Posted September 16, 2011on:
Wow, it’s almost the end of Friday, and I’m finally posting this! Between scoring a last-minute sale on a collectible item and having to drive to deliver it, then having a dental emergency this afternoon, the day is gone! (At least we scored on the old archery set… yay!)
It’s nights like tonight that I want to throw something together that’s nutritious, flavorful, and fast. I have an answer for you! It’s a bean salad, but not the overly-marinated, lifeless bean salad of our parents’ generation. (Ick.) This has fresh vegetables in it! (Which also means… it really only keeps one day, so eat it up fast!)
Mediterranean White Bean Salad
loosely based on a Mark Bittman recipe
3 c cannellini beans, drained and rinsed
1 c chopped tomatoes
1 c chopped cucumbers (seeded)
3 tbsp finely minced red onion (I like to soak slices in ice water for ~15 minutes, first. Takes the bitterness out.)
1 tsp dried, or 2 tsp fresh minced mint
1 tsp dried, or 2 tsp fresh minced oregano
2 tsp minced fresh garlic
Juice of one lemon (about 3 tbsp)
About 1/4 c extra virgin olive oil
1 tsp paprika
Sea salt and fresh ground pepper
1. Place the beans, tomatoes, cucumber, and onion in a large bowl. Stir to combine.
2. Make the vinaigrette: In a small bowl, whisk the lemon juice, garlic, mint, oregano, and paprika. Slowly drizzle in the olive oil while still whisking, aiming for emulsification. Add a pinch of salt and pepper, and whisk again.
3. Pour dressing over bean mixture, and stir to combine. Adjust seasonings (salt and pepper) to taste.
There–less than 15 minutes if you’re a quick chopper! Again, I recommend finishing this within a day, to keep the veggies crisp.
**If you’re really daring… add some crumbled feta. Sometimes, I live life on the edge like that.
Anyone else have a favorite quick bean salad variation? (I have another one to share later–think Moroccan spiced chickpeas…)
Have a great weekend! I’ll be out playing with the band both days…