Mixed Bean Salad with Vinaigrette Dressing

 

 

Still using up Easter leftover ingredients!  Last night I was thrilled to find a handful of fresh string beans leftover from Easter, when I learned that a vegetarian friend of my son would be staying for dinner.  I scanned the pantry, and  refrigerator, for ideas, and began chopping, grating, straining, and washing, fresh herbs, feta cheese, garlic, red onion, and beans.  After tossing it all together, I whipped up a simple vinaigrette and a delicious meal even non vegetarians would enjoy was created and on the table in less then ten minutes.  Today I sent my husband Barry to work with a container of this healthy hearty and delicious Mixed Bean Salad  to enjoy for lunch.  

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Mixed Bean Salad

Ingredients

1  15.5 oz. can cannellini

1  15.5 oz. can chick-peas

3 cups fresh string beans; ends removed

1 cup cherry tomatoes; cut into halves

1/4 cup thinly sliced red onion

2 tablespoons capers

1/4  teaspoon freshly ground pepper

1/4 teaspoon kosher salt

1 large clove garlic; finely grated ( I use my Micro Blade Kitchen gadget)

½ cup fresh basil; cut Chiffonade style (thin ribbon like pieces)

1 tablespoon fresh thyme leaves

¼ cup fresh mint; cut Chiffonade style (thin ribbon like pieces)

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¾ cup feta cheese

*Note~cut Chiffonade style (thin ribbon like pieces)

Dressing Ingredients

1/4 cup olive oil

1 tablespoon Dijon mustard

1/4 cup red wine vinegar

1/4 teaspoon freshly ground pepper

1/4 teaspoon kosher salt

1/4 teaspoon anchovy paste (can be omitted)

Dressing Step-by-Step

1 combine and whisk all ingredients together 1 minute; reserve

Step-by-Step

1 place string beans in microwave save bowl 3-4 minutes on high power; string beans should be cooked but still crisp; reserve

2 strain juices from cans of beans in colander; rinse strained beans under cold water; shake colander, tossing beans to allow excess water to drain; transfer beans to serving bowl; top with reserved string beans

3 scatter red onion slices, basil, thyme, mint, capers, and feta cheese over beans; season with salt and freshly ground pepper

4 pour dressing over mixed bean salad; toss; serve with fresh Italian bread or sesame crackers

I definitely will be packing this tasty salad in our beach cooler this summer!