Monday, July 19, 2010

Honey Balsamic Bean Salad Recipe

Honey Balsamic Bean Salad
  • 8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans
  • 1 small head of romaine lettuce, washed, dried, shredded
  • 1/3 cup / 1 oz / 30g sliced almonds, toasted
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons runny honey
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4+ teaspoon fine grain sea salt
  • 10 sprigs fresh thyme
  1. Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside.
  2. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes.
  3. Run your fingers up each thyme sprig, removing the leaves.
  4. Add to the salad bowl along with a good amount of the dressing.
  5. Toss well, and add more dressing if you like.
  6. Finish by sprinkling with the remaining almonds.

Serves 4- 6.

Inspired by a recipe in Teaching Dad to Cook Flapjack by Miranda Gardiner (Hardie Grant Books, May, 2010).

No comments:

Post a Comment