24 July 2007
"To Hot To Cook" White Bean Salad
With the temp hitting 90 and above ALL week and no A/C in our house I'm on a cooking strike. Everything we eat this week must meet at least one of two requirements: (1) It must taste good grilled, AND/OR (2) It must taste good without having to be cooked at all! Since Jeff can only stomach so many salads and grilled vegetables I created this marinated white bean salad as starchy alternative for pasta on the stove or french fries in the oven.
Note: All measurements are approximate. Add a little more or less of each ingredient to meet your tastes!
Yield: 4-6 servings
3 cloves minced garlic
Juice of 1/2 a lemon
1-2 T white wine vinegar
approx. 1/4 cup plus 1 T olive oil
1 T fresh rosemary, minced
Tiny pinch of sugar
Salt & fresh ground pepper (to taste)
Dash of Tabasco
3 roma tomatoes (seeded), diced
2 cans Navy Beans (any white bean will do), drained and rinse well
Whisk together the first 6 ingredients in a large bowl. Add salt, pepper and Tabasco to taste. Toss in white beans and diced tomatoes. Check for seasoning and add more salt and pepper if necessary. Let sit for at least 30 minutes before serving. Refrigerate any leftovers.
This would also be yummy served on some toasted french bread as a "white bean bruschetta"!