Spring Basil White Bean Salad
1 cup dried cannellini beans or other white bean, soaked and cooked (or 2 15oz canned black-eyed peas)
1 medium sized onion, small diced
2 to 3 spears asparagus, sliced in 1 inch logs
½ cup snow peas
1 clove garlic
4 radishes, sliced in quarter moons
½ teaspoon umeboshi paste
1 cucumber, sliced in quarter moons
juice from 1 lemon
*Use organic ingredients where possible
Heat a small skillet on medium flame, add olive oil, onion and garlic and sauté onion for 4 to 5 minutes. Remove from heat and set aside.
Fill a small pot with water, add a pinch of salt and bring just to the edge of boiling. Lower flame and blanch snow peas by placing snow peas in water, waiting 10 to 20 seconds for them to turn bright green and then remove from water. Set snow peas on plate to cool. Blanch radishes in similar manner.
In a bowl, combine 3 to 4 tablespoons of olive oil, umeboshi paste, lemon and basil. Whisk well. Add beans and gently mix. Add sautéed onion and garlic. Gently mix. Add remaining vegetables including cucumber and gently mix. Enjoy!
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