I’m craving Spring and all things that remind me of Spring.
I’m not complaining because we’ve had a mild winter, but I sure am anxious for warmer weather and longer days. I can’t wear shorts yet (nor do I even want to). Hello, white legs. But I can start eating foods that fresh and feel spring-y, like this salad. Isn’t it funny how we tend to crave warm, comforting, fatty foods in the winter, but then do a 180 and crave healthy fresh veggies and fruit once it warms up? I don’t think I’m alone in this. Am I? (I’m hearing crickets over here.)
Anyway, all these gorgeous colors are definitely getting me into a good mood. Bye, bye winter blues. This salad is super easy to whip and it makes for a great side dish… like maybe a BBQ. Look at me talking about BBQ food when it’s not even March yet. Yup, I’m definitely eager for those sun glasses and warm temps. 😉
I enjoyed this salad as a couple lunches. As it turns out, that was a better arrangement than my original theory of 4 servings. I think my idea was that “side dish portions” are smaller so you’d get more of them. That means you can have a couple lunches or a couple more happy people at a BBQ. The veggies in this salad can stand up to the dressing and don’t end up soggy, which is nice if it’s sitting in a side dish bowl or waiting in a container in the fridge to bring to work the next day.
What are you guys eating these days? Inquiring minds (i.e. mine) want to know.
Tomatoes, White Beans, and Broccolini Salad Recipe
(About 2 servings)
- 1 bunch of broccolini
- 1 can (15.5 ounces) cannellini beans, drained and rinsed
- about 15 assorted grape and cherry tomatoes, sliced in half
- 2 tablespoons oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- a wedge of lemon for the lemon juice
- sprinkling of fresh chopped basil
- Cut the broccolini into florets by removing as much of the stem as you want.
- In a medium saucepan over High heat, add the broccolini florets and add about a 1/2″ of water to the bottom of the saucepan. Cover the saucepan with the lid and cook it until it’s fork tender. (This usually only takes 2 to 4 minutes once it starts boiling.)
- Drain the water and run cold water over the broccolini to stop the cooking process. Then set it aside.
- In a large bowl, add the cooked broccolini, beans, and sliced tomatoes. Set it aside.
- To make the dressing, whisk together the oil, balsamic vinegar, minced garlic, salt and pepper.
- Pour the dressing over the beans and veggies and gently mix everything together.
- Taste it and add more salt if you think it needs it. (I found mine needed a little more at this point, but I tend to rinse the beans very well which removes most of the salt in the can with them.)
- Take a slice of lemon and squeeze the lemon juice on top.
- Sprinkle chopped basil on top.
Source: Tina’s Chic Corner
Here are some other sexy summer salad recipes.