Vegan MoFo: Lemony white bean salad!  »

I made this salad for dinner the other night, and it was good, but when I ate the leftovers for lunch the next day, I almost had an orgasm right there at my desk, because it was that much better. So maybe let it sit a bit before you eat it?

Also everything’s awesome when it’s swimming in olive oil.

This recipe is “adapted” (i.e. copied with a couple minor changes) from Big Vegan, a cookbook I’m trying to use as much as possible so I can review it for y’all.

Lemony white bean salad!

1/4 cup minced fresh rosemary (or less, b/c that’s a shit ton of rosemary)
4 garlic cloves, sliced
1/4 cup olive oil (shit yeah, olive oil!)
red pepper flakes to taste
2 lemons’ worth of juice (around 2 Tbsp.?)
2 14-oz cans white beans (Or 2 cups dried, cooked in your pressure cooker. You do have one of those, right?)
2 large carrots, chopped
1 tsp. salt
Chopped parsley (up to 1/3 cup, or whatever you’ve got)

Cook the beans if you’re not using canned. This is less fast but cheaper, tastier, and more sustainable b/c you’re not shipping around cans and water.

Rinse and drain beans, pour into serving bowl.
In a small saucepan, heat the garlic and rosemary in the oil on medium-low until they’re warmed through and the garlic starts to change color a little.

Add the red pepper and heat another minute.

Pour the oil mixture, lemon juice, and salt on the beans.

Put the carrots in the same oily saucepan, and add water to cover about halfway. Bring to a simmer and cover for about 5 minutes, until the carrots are tender but still have a little bit of crunch.

Add the carrots and parsley to the bowl. Toss. Let sit a bit. Devour.

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