Salad

Filled with Fire

Cannellini Bean Salad

Mother Nature seriously needs to turn down the heat, not even summer but we are already in the upper 90s which feels like 100+ thanks to humidity.  I am trying to avoid using the oven as much as possible in order to avoid a total melt down, so I’m messing around with all of my college salad recipe.  In college salads were a necessity since I didn’t have access to an oven/stove until my Junior year and I still needed fuel for studying.  One of the first non-lettuce salads I messed around with involved chickpeas and I quickly learned that chilled chickpeas are not my favorite thing.  However the remaining ingredients were simple and tasty so I decided to swap the beans around until finding the “right” ones.  I hit the jackpot with cannelloni beans which were the perfect fit for my taste! The real trick with this recipe:  chilling the beans for a few hours before making the rest of the salad.

Ingredients (serves 4-5)

  • 2 cans cannellini beans, rinsed WELL and chilled
  • 1/2 cup red onion, diced
  • 1/2 cup carrot, shredded
  • 1/3 cup feta cheese, crumbled
  • 2 springs cilantro, diced
  • 1/3 cup Italian Dressing or Red Wine Vinaigrette or Balsamic Vinaigrette

Directions:

  1. After the beans have been rinsed chill them in a large covered bowl in the fridge for at least an hour.  Add the remaining ingredients and toss well!  Serve as a side or serve on fresh ciabatta bread as a simple dinner.

There is nothing like a dinner that doesn’t involve cooking, especially during these totally insane heatwave!  This also goes well paired with shredded chicken or turkey, which many of my friends did during those college years.

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