Depending on what kinds of veggies and greens you add in, a bean salad is pretty much a perfect – and complete – meal. It’s high in protein and fiber, TOTALLY filling and satisfying, and excellent for lowering cholesterol and blood pressure. And it’s crazy-tasty!
The most excellent benefit of the bean-salad, however, is that it’s FAST and easy to make. See why I love it?
Take it away, Chef Scott!
For the past month I have been living in Chicago, separated from my Valentine and my pooch. This week I made a mad dash back to Memphis for the Memphis Children’s Theatre Festival, Memorial Day, and a blissful reunion with loved ones.
As I rolled in, my Boo told me that we had been invited to a BBQ this weekend and that he had volunteered me to bring something. Like many Americans, and particularly Southerners, we choose to celebrate the holiday with the traditional Great American Grilling of Meat. Ummm…
Conundrum #1: I don’t eat much meat any more.
Conundrum #2: I moved most of our kitchen to Chicago.
Time to Improvise!
In the pantry: northern white beans, cannellini beans, olive oil, rice vinegar. And a can opener.
And thus the White Bean Salad was born. Quick and tasty!
White Bean Salad
Comes together in minutes!
A great salad to bring along to any Memorial Day picnic! Chop and Drop, and you can play around with different ingredients. I would stick to your white veggies (cauliflower, radishes, diced daikon, even sliced pears or apples).
3 cups northern white beans, drained and rinsed
3 cups Cannellini beans, drained and rinsed
1 large fennel bulb, cored and thinly sliced
1 large red onion, chopped
1/2 cup chopped parsley
2 cloves garlic, minced
1 lemon, zest and juice
2 Tbl rice vinegar
1/2 cup olive oil
pinch of crushed red pepper
salt and pepper
For realz, drop all of these ingredients in a bowl. Dress with lemon, vinegar, and olive oil. Season with salt and pepper and toss. It’s that easy.