White Bean Summer Salad

photo 2Beans offer a great basis for many a different salad. This summer bean salad inspired by the Nourishing Connections Cookbook features Great Northern beans along with tomatoes, green beans and red onions in a zesty lemon dressing. You really can’t go wrong with any combinations. Throw in a handful of arugula, spinach or kale and you have a delicious salad to go with any main dish or as a light summer lunch. For a Spring salad, Nourishing Connections suggests asparagus, radicchio, red onion and dill and for a Winter Salad use red onion, sun-dried tomatoes, parsley, artichoke hearts and olives and use a vinaigrette instead! Hope you enjoy these as much as we do, year-round!

For Lemon Dressing:
3 Tbsp olive oil
1 tsp lemon zest
2 Tbsp lemon juice
1/2 cloves garlic, minced
Salt and pepper
For Great Northern Beans:
1 cup Great Northern beans, soaked overnight in 4 cups of water
2 bay leaves
1 tsp dried thyme
2 cloves garlic, smashed
3/4 tsp sea salt
– or – 2 (14 oz) cans white beans, rinsed and drained
For Salad:
1/3 lb fresh green beans
2 medium to large tomatoes, chopped
1/8 red onion, sliced thinly
4 Tbsp fresh basil, slivered

Cook beans to instructions.
While the beans are cooking, whisk together the ingredients for the dressing and set aside.
Steam or sauté the green beans until done but still bright green. Drain and set aside.
When the Great Northeners are done, drain and remove bay leave. Toss beans (still warm) with dressing and let them cool.
Add the remaining ingredients and toss salad well. Adjust seasoning with more salt, garlic or lemon.

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