This may well become one of your go-to recipes for quick lunches, a versatile side dish, or even a refreshing snack for yourself or your family. It’s nutritious and delicious, and a great dish to make when your CSA box, farmers market, or garden is overflowing with fresh summer vegetables and herbs like bell peppers, cucumbers, onions, basil, and parsley. And feel free to use different veggies and herbs as the mood strikes you, or what’s seasonally available. This recipe comes from Robin Taylor, CSA member of Featherstone Farm, Rushford, Minnesota.

White Bean and Basil Salad

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Course Salads

Cuisine American, Gluten-free, Vegan, Vegetarian

Servings 4 servings

Ingredients

  

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Dressing

• 2 tbsp olive or safflower oil
• 2 tbsp lemon juice or salad vinegar
• 1 to 2 cloves garlic crushed
• 2 tsp dried basil, or several leaves chopped fresh basil
• Pinch of salt
• 1 Freshly ground black pepper

Salad

• 1 16-oz can Great Northern beans (or cannellini beans), drained and rinsed
• 1 cucumber, peeled, quartered, and sliced into little chunks
• 1 sweet red or green bell pepper chopped
• Several sprigs of fresh parsley chopped
• 1 small small red onion, or 2 to 3 green onions, chopped

Instructions

 

• In a medium bowl, mix the dressing ingredients, grinding the garlic and salt into the oil with the back of a spoon.
• Add the salad ingredients and stir. This salad tastes best when refrigerated for an hour or two before serving.

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