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Previously printed in my Greenwood Daily Journal Column, June 2011
One of the great things about a salad is you can pretty much throw what you love and have on hand into a bowl, dress it and it’s lunch! This is something that I make…a lot. It is a great lunch in the summer but also when I go back to work. It is fresh and filling.
So last weekend I needed to make a few things for us to eat while sitting for hours at my son’s swim meet. We try to avoid the concessions at all costs so I come prepared!
Use what you have for this. I don’t always use the same herbs if it is in the winter and they are more expensive or they didn’t look good at the market. So like all of my meals…feel free to improvise!
You can not beat this as a poolside lunch!
Ingredients
- 2 C canned white beans, rinsed or use my favorite Hursts Beans soaked until ready
- 1 C cucumber diced (can peel and seed…up to you!)
- 2 large fresh tomatoes or 5 Roma’s, rough chopped with the juices
- 3 stalks celery with the leaves,diced
- 1 red pepper,diced
- 1 bunch of flat leaf parsley, chopped
- 1 bunch chives, chopped- OR 2 sliced green onions. I have used both, this time it was chives from my garden.
- 1/2 bunch dill, chopped
- 1 lemon squeezed over top
- a few passes over the bowl with olive oil
- a few shakes of sherry vinegar
- coarse salt and fresh pepper, to taste.
- It is important to taste as you go to know how much salt/pepper to add
Instructions
- Put this all in a bowl.
- Taste and season if you need to.
- I think this is best after it had had time to ‘meld’ in the refrigerator.
- This is good cold or at room temperature.
Enjoy!
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| Great accompaniment to grilled chicken or fish ???? |
