This salad represents all that this blog is about. It’s lazy in every sense of the word lazy and it’s fresh and vibrantly flavorful. I was talking to a girl friend of mine the other day about food and little ones. She was in need of some advice about healthy choices for her little one. We went through the list of what she currently feeds her little one. On her list was a simple salad of canned white beans drizzled with lemon juice and olive oil. I thought it sounded delish, and I set out to make my own version of that salad. I make a lentil salad that is similar to this, but I think this one is much better. Pair this salad with a crusty piece of sourdough rubbed with a little garlic and grass-fed butter and you’ve got a rustic and delicious meal,which didn’t require you to turn on the stove. Lazy–yes, absolutely! But it tastes anything but lazy–that counts right?;-)
15 ounce can of Organic White beans (drained and rinsed)
1/2 cup of feta cheese crumbled
1/2 cup of organic rainbow radish diced
1/2 cup of cherry tomatoes quartered
1/2 cup persian cucumbers diced
1/2 cup of red bell pepper diced
1 Tablespoon of fresh organic Thyme leaves
Sea salt and black pepper to taste
5 Tablespoons of fresh lemon juice
3 Tablespoons of olive oil
1/2 teaspoon of cumin
1 medium clove of garlic finely chopped
Sea salt to taste
Directions: Add all of the ingredients except for the sea salt to a large bowl and toss well.
Add all the ingredients for the vinaigrette to a mason jar cover and shake until well combined. If you don’t have a mason jar, just whisk together all the ingredients for the vinaigrette in a bowl, and set aside. Salt the salad ingredients just before serving, this will prevent the tomatoes and cucumbers from becoming soggy, toss, then drizzle with a generous amount of the vinaigrette, toss again to combine, serve and enjoy!