Previous Page 2 of 6 Next

Continued: Recipes: Mediterranean Dietworthy

  • Article by:
  • Last update: March 6, 2013 - 12:46 PM

White Bean Salad

Serves 6 to 8 as a starter.

Note: A beautiful salad for spring gatherings. From “American Grown,” by Michelle Obama.

• 1 c. dried small white beans, such as cannellini or Great Northern, or 1 (15-oz.) can

• 1 garlic clove

• 1 bay leaf

• 1/4 c. extra-virgin olive oil

• 1/2 tsp. grated lemon zest

• 1 tbsp. lemon juice

• 1/2 tsp. honey

• 1 tbsp. chopped shallot

• 1 c. snow peas or sugar snap peas

• 1/2 bunch fresh chives, chopped

• 5 mild radishes, thinly sliced

• 3 tbsp. chopped fresh basil

Directions

If you’re using dried beans, first rinse them, picking out any stones, and then place them in a bowl. Cover with cold water and soak for 8 hours or overnight, then drain beans and place in a pot. Add garlic and bay leaf and enough water to cover beans by at least 1 inch. Bring to boil, reduce heat, cover and simmer, stirring occasionally, until beans are tender, about 1 hour.

In small bowl, combine olive oil, lemon zest, lemon juice, honey and shallot to make vinaigrette. Whisk to combine.

  • related content

  • Making the Mediterranean diet work in the Midwest

    Thursday March 7, 2013

    Minnesotans can make some simple substitutions for a localized version of the Mediterranean way of eating.

  • Photo credit: Patrick Onofre. Creamy Hummus from ‚ÄúKitchenability 101: The College Student‚Äôs Guide to Easy, Healthy, and Delicious Food,‚Äù by Nisa Burns.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close