A relaxing summer visit last week from my brother & sister-in-law sent them back to the big city with armloads of herbs after a walk in our kitchen garden. They were excited to pass along the goods in the form of a tuscan bean salad which made it’s way to friends in Brooklyn over the weekend. So… while I didn’t get a taste, I did get this delicious photo as well as the recipe she pulled together so I can try it myself. Looks to good to resist, so I am not resisting sharing it here:
Sheri’s Tuscan Bean Salad
Ingredients: Organic dried canellini beans, fresh spinach,
fresh herd assortment as available: rosemary, thyme, sage, basil, chives
olive oil, salt & pepper, fresh tomato, sun dried tomato, kalamata olives or preferred black olives
- Soak 2 cups of organic canellini beans overnight, then cook and drain them.
- In the pot the beans were cooked in, layer some cleaned fresh spinach on the bottom and then put the hot beans on top of it to wilt it.
- Mix up a little olive oil, a lot of crushed garlic and juice of a lemon and pour it over the hot beans and spinach with salt and pepper. Add the fresh herbs, mixed it up and let it cool.
- When room temp, add chopped fresh tomato, a few sundried tomatoes and kalamata olives.
Enjoy a taste of summer!