White Bean Salad with Dijon Vinaigrette

31 Oct

I love bean salads.  They go beyond a typical vegetable-based salad and allow you to make just one dish as a meal since the beans make the salad so satisfying.  You can eat it with some good bread, and maybe throw in some soup too.  When I make bean salads, I typically cook the beans myself, because buying dried beans is significantly cheaper than buying canned.  Canned beans are very convenient, and I still use them on occasion, but cooking beans is not difficult.  It’s something that has to be contemplated ahead of time.  Typically I use my crock pot to cook beans while I’m away, and I have them ready when I get home on a week night.  I plan to do a post soon about how to cook beans, because it’s a basic, useful skill, but not entirely intuitive if you’ve never done it before.  This recipe is a favorite of mine, but think of it as a template and not an inflexible recipe.  The beans can be white navy beans, like I use here, chickpeas, black beans, or whatever you have or want to use.  The vegetables are flexible as well, just as with any salad.  I like to add large amounts of fresh herbs to my salads.  Anytime I see a recipe that calls for just a few teaspoons or tablespoons of chopped herbs, I almost always increase that amount several time.

Ingredients

1 1/2-2 cups cooked white navy beans or cannelini beans, or 1 can of beans, drained and rinsed

3-4 stalks of celery, chopped

1 cucumber, peeled and chopped

Dressing:

1/3-1/2 cup extra-virgin olive oil

4 T red or white wine vinegar

2 T dijon mustard

2/3 cup chopped fresh parsley

1 clove garlic, peeled and chopped finely

Drizzle of honey or 1 tsp sugar

Salt and pepper

Preparation

Combine the salad ingredients in a medium bowl.  Add the dressing ingredients to a small or medium bowl and whisk until well-combined.  You can also use a blender to make the dressing.  Stir the dressing into the salad, and stir until well-combined.  Taste, and add salt if necessary.  Serve immediately or refrigerate to allow the salad to marinate and flavors to combine.

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One Response to “White Bean Salad with Dijon Vinaigrette”

  1. holy food March 11, 2011 at 5:33 pm #

    “White Bean Salad with Dijon Vinaigrette” great taste kale. i hope you share more salad with us. i really enjoy when i made this. try my recipes “Cucumber White Bean Salad”.

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