Thursday, July 1, 2010

For the love of beans

I know many people never eat beans and if you do it is usually by accident or because your mother forced you. But if you prepare them right you may actually enjoy them.

I saw this recipe on another blog (you know who you are). It looked very yummy so I just had to try it.

Tomato and white bean salad with dill and lemon

2 15-ounce cans white kidney beans, rinsed, drained
2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.

I could not find white kidney beans without EDTA so I purchased some organic navy beans. I also just used a few whole tomatoes cut up instead of cherry tomatoes and I added some olives which added a nice bite to the flavours. Oh yes, and no fresh dill so I used dried instead and it still tasted great. Don't have a fresh lemon? just use the stuff in the fridge, no one will know.

Switch it up. Greek Bean Salad. Do you love Greek pasta salad? The bean mix would taste wonderful with the Greek salad dressing I posted below. Instead of pasta just use beans for a healthy high protein side dish. White beans or black beans would work just find, or heck if your feeling creative mix the two!

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