Now is the time to prune back your herb gardens and this is a great recipe for using lots of herbs. Summer salads are one of my favorite foods. Here is one variety using small white beans and fresh herbs.
Fresh Summer Salad with White Beans
Combine the following in a large bowl and mix together gently but thoroughly. This salad is best eaten right after you make it, but you can refrigerate it and enjoy within a few days.
1 can small white beans (Goya makes them)
3/4 cup grape tomatoes, halved
half of one red onion, diced (or 2-3 shallots)
2 scallions, diced
3/4 cup something green and fresh, like cucumber. You can also use celery or green pepper
up to 1 cup of fresh chopped herbs (mint, parsley, thyme, chives, oregano)
juice of half a lemon
3 Tbsp olive oil
salt and pepper to taste
*Additional fresh crunchy vegetables, like diced red pepper, just make this salad better.
Beans: I have tried lots of beans with this recipe but I find small white beans to be the best. However, whichever beans I used the salad was always eaten from the fridge by P. My second choice is black beans. Kidney beans, both white and red, were too large and mouthy.