Recipe: Lemon Greens & White Beans Salad

On Friday, I tried my hand at risotto for the first time.  We had some asparagus that needed using, so I hit the cookbooks.  1,000 Vegan Recipes turned up a lovely-sounding risotto made with pearl barley, asparagus, and white mushrooms.  The only thing I knew about risotto is that it involves a lot of stirring.  If you’ve been wondering, yes, it’s worth it!

asparagus barley risotto

Never having made risotto before, I was faced with the problem of what to make to go with it.  I knew I wanted some kind of protein source, but didn’t want to go through the hassle of making a second dish, especially since so much of my attention had to be focused on stirring the risotto as it cooked.  Enter the greens and beans salad!

I love beans in salad.  It’s amazing how dumping a can of beans into a traditional side salad turns it into a dish in and of itself.  This is a simple recipe, and the amount and strength of the dressing is entirely up to personal preference.  It makes a great side to throw together and take along to a gathering, or even a main dish for lunch on hot days.  And it’s awesomely colorful!

Lemon Greens & White Beans Salad
serves 4-6 as a side

Ingredients

For the salad:
5 1/2 cups mixed greens
1/2 cup red cabbage, shredded
1 cup zucchini, sliced into half-moons
1 small red bell pepper, cut into strips
1 medium carrot, cut into matchsticks
1 15.5oz can canellini beans, drained and rinsed

For the dressing:
lemon juice
apple cider vinegar
dried thyme

Directions

Combine all salad ingredients in a large salad bowl.  Toss to combine and chill until ready to serve.

At the time of serving, sprinkle with thyme and drizzle cider vinegar and lemon juice to taste.

risotto and salad

Advertisements

1 Comment

  1. 07/11/2010 at 2:34 PM

    […] Go here to see the original: Recipe: Lemon Greens & White Beans Salad « The Quantum Vegan […]