I’m rolling right along with the calendar project and I’m almost caught up!
Next up is May’s recipe: Bean and Tuna Salad, without the tuna. Well, you know I’m not a fan of tuna so I’m gonna skip over that. The recipe in the calendar also called for cannellini beans, which I don’t keep in the pantry. It’s not that I don’t like them, just that I use them infrequently and prefer building recipes around ingredients I think more of us are likely to keep handy. I’ve used garbanzos instead. Or chickpeas. Which do you call them?
But the part I like the most about this salad is that I got to use garden fresh produce! My friend Janey dropped green beans by from her garden. The little orange cherry tomatoes and oregano in the dressing came from my garden. I love this time of year when I really know where at least part of my food is coming from.
This salad made two entree sized salads for lunch. Perfect for a quick meal on a hot Summer day. Enjoy!
Twelve Months of Healthy Eating: Double Bean Salad
- 2 T . extra virgin olive oil
- 1 T . balsamic vinegar
- 1 T . fresh oregano leaves , finely minced
- 1/2 t . prepared Dijon mustard
- salt to taste
- 1 cup green beans , blanched
- 1/2 cup garbanzo beans/chickpeas
- 14 cherry or grape tomatoes , halved
- 12 kalamata olives
- 2 T . pine nuts/pignolias
- 2 generous servings of salad greens of your choice
- Blanch green beans and set aside.
- On each of two plates, lay down a bed of salad greens.
- Top each with half of the green beans, garbanzos, tomatoes, kalamata olives and pine nuts.
- In a small bowl, stir together the dressing ingredients. Drizzle over salad and serve.