Cannellini Bean Salad

Processed with VSCOcam with f2 preset

October – the very best month of the year. This October, however, is especially special. It is the month I wed another human being.

Processed with VSCOcam with f2 preset

I really can’t believe I’m old enough to be married. Alas! Here we are.

Processed with VSCOcam with f2 preset

This is yet another attempt to be skinny/squeeze into the unbearably tight dress I chose.

Processed with VSCOcam with f2 preset

So light, fresh and guilt free. There’s not even any cheese in there!!!!! (Feta would be a delightful addition, though)

Processed with VSCOcam with f2 preset

It then became a panzanella – versatility!!!!

Serves: 3

Time: 1 hour (prep + cooking)

Ingredients:

  • 2 cans cannellini beans, drained
  • 1 red onion, cut in chunks
  • 1 red pepper, cut in chunks
  • 1 yellow pepper, cut in chunks
  • 3 cloves of garlic, minced
  • 1 package of spinach
  • 2 tbsp. of olive oil
  • 2 tbsp. of balsamic vinegar
  • 1 tbsp. of lemon juice
  • 1 tsp. of dried basil
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Combine peppers + onion + garlic + 1 tbsp. olive oil + S+P
  • Spread veggies on lined baked sheet and roast for 25 minutes, stirring occasionally
  • While roasting, heat 1 tbsp. of olive oil over medium-high heat and add spinach, saute until for 3-4 minutes
  • In a large bowl, combine beans + roasted veggies + spinach + lemon juice + balsamic vinegar + S+P
  • Put in refrigerator and let chill for 20 minutes
  • Serve with lots of crusty breads
Advertisements

2 thoughts on “Cannellini Bean Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s