In the Kitchen: Mediterranean White Bean Salad

WTNH– Lori Green from Elizabeth Richard Gifts talks summer cooking with small plates and shows us how to make  Mediterranean White Bean Salad.

This refreshing vegetarian summer salad requires no cooking, perfect for those steamy summer days.

July is Independent Retailer Month. The shop has some great deals and a special promotion open to their customers and Facebook friends, making now the perfect time to support local business. For more information, go to www.elizabethrichardgifts.com.

Mediterranean White Bean Salad Recipe:

2 cans of white beans, drained and rinsed
1/2 of a red onion, diced
1 red pepper, diced
1/3 cup of small diced scallions
2 TBSP cilantro, chopped
2 medium tomatoes, diced
juice of three lemons
a drizzle of olive oil
salt & pepper to taste

Please note that you can use a 14 oz can of diced tomatoes (drained) in order to save time.

Toss the vegetables together in a large bowl.  Drizzle with olive oil, toss to coat.  Pour lemon juice on salad.  Sprinkle with salt and pepper.  Toss again and enjoy.

Serving Suggestions:

While delicious and refreshing on its own, try to serve with grilled chicken, beef or lamb.  Also works very well as a topping to romaine or red leaf lettuce.  Add a diced jalapeño pepper to kick up the heat a bit.  A hearty slice of rustic bread is the perfect base for this salad, instant bruschetta!

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