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Seasonal Bean Salad Template Print E-mail
Written by Michael Costa   
INGREDIENTS:

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.
Aromatics:
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:
diced
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.

DIRECTIONS:


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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