This whole foods recipe for fragrant shell bean salad with herbs and goat cheese can vary with your summer garden. Choose edamame, cranberry, fava, or lima beans, and add basil, dill, mint, tarragon, Italian parsley or a combination of herbs to the mix. This salad is wonderful served atop peppery greens like arugula, or as part of an antipasto platter.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 pound fresh edamame, cranberry, fava, or lima beans, shelled
- 1 small shallot, chopped fine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice or white wine vinegar
- ¼ cup chopped mixed fresh herbs, such as basil, dill, mint, tarragon and/or Italian parsley
- 2 cups cherry or baby plum tomatoes cut in half
- Sea salt and freshly ground pepper to taste
- 4 cups greens, such as baby arugula or baby romaine
- 4 ounces fresh goat cheese, crumbled
Preparation:
Bring a pot of salted water to the boil, and add the beans. Cook about 20 minutes, until tender but not mushy.
Drain the beans and add to a mixing bowl, along with the shallot, olive oil, and vinegar. Stir well and let the beans cool to room temperature. Add the chopped herbs, tomatoes, and season to taste. Plate the salad on a bed of greens and sprinkle with goat cheese.
Serves about 4
Copyright 2010 by Jen Hoy
Drain the beans and add to a mixing bowl, along with the shallot, olive oil, and vinegar. Stir well and let the beans cool to room temperature. Add the chopped herbs, tomatoes, and season to taste. Plate the salad on a bed of greens and sprinkle with goat cheese.
Serves about 4
Copyright 2010 by Jen Hoy
