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Garden Poll

What kind of tomatoes are you growing this year?
Seasonal Bean Salad Template Print E-mail
Written by Michael Costa   

Olive oil and balsamic vinegar: 3 to 1 ratio. Feel free to experiment with flavored oils and vinegars.
Beans, fresh or canned:
white beans, black beans, lentils… most work in this template. We have a bag of dried Vermont cranberry beans (from Wisconsin!) that we’re going to try here soon.
garlic scapes, scallions, red onion… they all work well. Experiment with the amount of each to your specific taste.
Fresh herbs:
rosemary, fresh oregano, fresh basil, fresh tarragon… same as above.
Grape tomatoes: halved. A key ingredient when in season.
Red, yellow, or green bell pepper: diced
1oz - 3oz. feta cheese: diced
One whole zucchini or cucumber:
Handfuls of fresh spinach, mustard greens, dandelion greens... same idea as aromatics: Experiment with the amounts and ratio of each to your taste. Best if chiffonaded.


Create the dressing in a separate bowl. Rinse and cut the other ingredients, place in a large salad bowl, add the dressing, toss… done! Store leftovers in a sealable container in the refrigerator.

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