August 9, 2013

bean salad


I imagine if you follow Natalie on Instagram or read this post last week, you are aware of the salad kick happening this past month. I decided to jump on the bandwagon and mixed up a bean salad for easy dinners this week. I must say, everything in this salad with the exception of the cannellini beans is from my produce box. It’s funny, I get a real sense of satisfaction from making full produce box meals. Yes, I win.

Purple Green Beans_TWELFTH AVENUE

Aren’t these colors awesome? I know I didn’t use the purple carrot in the salad, but how pretty is it stacked against the purple green beans? I didn’t know there was such a thing, by the way. After blanching them for a couple minutes, they turn a dark green and the fun is gone.


Green Bean, Tomato and Cannellini Bean Salad
with Balsamic Vinaigrette
makes 1 serving, may be altered to serve many


For the salad:
Couple bunches of mixed greens
1 large tomato
Small handful of green beans
1 cup cannellini beans
1/3 cup julienned basil
Salt & pepper

For the dressing:
Good olive oil and balsamic vinegar
Salt & pepper


Whisk the vinaigrette ingredients together in a small bowl. Place shredded mixed greens in a large serving bowl. Top with tomato slices, green beans, cannellini beans and julienned basil.