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Saturday, August 28, 2010

Tuscan bean salad...

This is a delicious, rustic bean salad that is very satisfying. The beans are full of fiber and protien. The flavors are bright and satisfying. The dish takes you to a place where just a few simple things put together is so delicious.
The play of textures is a pleasure. The beans are rich and creamy, and the arugula peppery which brings a warmth to your mouth. The onions have a satifying crunch, and the tomato flavor is super dense from roasting that they almost taste sun-dried. The fresh herbs bring that woodsy, bright, freshness to the dish that rounds it all out.

Use this for potlucks, picnics, work lunches, and Wednesday night dinners.
  • 2 cans white butter beans, rinsed and drained
  • 5-8 small roma tomatoes, or 10-15 cherry, halved
  • 1/4 to 1/2 cup very thinly sliced onion (I use pickled onions, which I always have on hand...non-pickled is fine. Or place them vinegar overnight to quick pickle).
  • 1 cup torn arugula pieces (or other green lettuce)
  • 1/4 cup fresh herbs, any kind

The dressing is simple and light:
  • 1 tbs mustard (any kind)
  • 2 tbs vinegar (any kind)
  • 1 tbs olive oil
  • salt and pepper
  • Shake in a jar and adjust for taste (add more oil, or more vinegar).

Roast the tomatoes in a high oven (425-degrees) for 15-20 minutes until they begin to look roasted. Remove and let cool for a few minutes. Then, toss all the ingredients together in a bowl. Serve with crusty-toasted GF bread.

This is great as a side dish, or with a piece of white fish, pork or chicken as a main.

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