Foodie Friday: B.’s First Veg-Friendly White Bean Salad
A few weeks before I decided to fully immerse myself into the meatless lifestyle, I had gone to Metropolitan Market in Kirkland to grab some things for lunch. One of the things I grabbed was a white bean salad. I thought that it was so tasty (and obviously packed with tons of nutrients) that I told myself I’d try to recreate it during Meatless May. So last weekend while grocery shopping I gathered all the ingredients I could remember (and some others I decided to add) to take home and cook. Sidenote: I’ve never spent so much time in the produce section of a store nor has a grocery shopping experience ended with more produce bags than any other item time — cool!
Overall, I was happy! It was really tasty and did the trick for filling me up for lunch for a few days. The meatiness of the beans and the crunchiness of peppers and onions gave it really good texture. I had also originally planned to cook my own beans, but I was in a hurry and had to used the canned stuff. I also had planned on using corn but forgot to buy it! Next time! This recipe is easy to change up to whatever your liking. Alas, my White Bean Salad recipe:
apple cider vinegar
can of cannelini beans, drained/rinsed/drained
couple small cloves of garlic, chopped
1 medium tomato, diced
1 small red onion, diced
3 green onions, chopped
1 or 2 bell peppers (any color), diced
1/2 lime, juice of
I first put a small amount of olive oil (no more than a Tbs, if even that) into a pan of medium high heat and added the garlic. After I drained and rinsed the beans, I added them stirring occasionally while letting them to sit there for about 5 minutes before taking them off the heat and letting them cool.
In another bowl I put the chopped onions, balsamic vinegar and apple cider together just a few minutes to let the onions soak up the vinegar. A few minutes later, the tomatoes were added, and then once they were cool – the beans.
After mixing the ingredients together I squeezed in the lime juice and then added salt and pepper to taste. If you put in too much vinegar for your mixture like I did, you can probably strain it out.
This salad was tasty the minute it was done but it was a little better the next day when it had some time to soak in the flavor and the crunchiness of the onions and peppers still prevalent.
Happy Friday and have a good weekend, all! For those of you who live in the northwest — enjoy the gorgeous weather up ahead for this weekend!!