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Recipes for White Bean Salad & Lemon Garlic Dressing

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Here’s the white bean salad I made for lunch the other day. As you will see from the photos, Eliana loved the tomatoes and corn. She wasn’t really into the cannellini beans. Next time I think I’ll use northern beans or chickpeas. She has had both before and liked them. Also, I will finely chop the kale. She had a hard time swallowing the kale in this salad. Live and learn, right?

White Bean Salad

· 1 can white beans, drained and rinsed (northern beans, cannellini beans or chickpeas)

· 1 handful of baby kale, finely chopped

· 1 tomato, chopped

· 1 ear of corn, kernels scraped off

· 2 scallions, white parts only, chopped

· Fresh herbs, chopped (I used rosemary)

· Shredded Parmesan

· Lemon and Garlic Dressing (recipe below)

Make the dressing and set it aside. Combine all ingredients in a large bowl and mix. Adjust seasoning as needed.

Lemon and Garlic Dressing

· 1 clove of garlic, crushed

· Salt

· Pepper

· Juice of 2 lemons

· Olive oil

· In a small glass bowl combine garlic, pinch of salt, and a smaller pinch of pepper. Combine and mash with a spoon. Then add the juice of 2 lemons and whisk. While whisking, pour in a light stream of extra virgin olive oil. Taste and adjust ingredients accordingly.

Variations:

· Follow above recipe and add 1 teaspoon of Dijon mustard.

· Follow above recipe except combine ingredients in a blender or small mixer. After adding lemon juice, add fresh parsley to taste and blend or mix. Then while blender or mixer is going add a stream of oil.

Happy Cooking!