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Tuesday, July 12, 2011

White Bean Salad with Peppers, Goat Cheese and Mint


With the temps finally feeling like summer up here in New Hampshire and the lack of air conditioning in the house, we have been having our share of salads lately. I have to keep them interesting if I expect my husband and son to have anything to do with them so I had to get creative with what I had in the cupboard and fridge this past week.



I had a bag of dried navy beans and a few dried cannelini beans so I soaked them overnight and cooked them very simply on the stove with just a little salt and olive oil.  I had a few sweet baby bell peppers left over that needed to be used as well as part of an onion.  With the addition of some garlic, garlic scapes, vinegar, olive oil, goat cheese and fresh mint and I had the ingredients for a great salad.



White Bean Salad with Peppers, Goat Cheese, and Mint
Adapted from  Joanne Weir

1 cup dried white beans
6 tablespoons extra-virgin olive oil
5 tablespoons white balsamic pear infused vinegar, plus more if needed
Salt and freshly ground pepper
3 or 4 baby bell peppers, cored, seeded and minced
1 small red onion, minced
1 garlic clove, minced
5 ounces fresh goat cheese, for topping
1/4 cup fresh mint leaves, cut into thin strips, for garnish


Pick over the beans and discard any stones or damaged ones. Cover with plenty of cold water and let soak for 4 hours or overnight. Place the beans in a saucepan with plenty of water to cover and bring to a boil over high heat. Decrease the heat to low and simmer until the skins just begin to crack and the beans are tender, 30 to 40 minutes. Drain the beans.


In the meantime, in a small bowl, whisk together the olive oil and vinegar to make a vinaigrette. Season to taste with salt and pepper. Add to the warm beans and let sit until the beans cool.  When the beans have cooled, add the diced peppers, onion, and garlic and mix well. Season with salt and pepper and additional vinegar, if needed.

Note:  I doubled all of the dressing ingredients.

Once we had enjoyed this salad for a meal Friday night, I took the left overs on Saturday and ran them through the food processor with some more Extra Virgin Olive Oil and Cayenne Pepper and made a delicious white bean hummus that we have been enjoying with crackers.



Thanks so much for stopping by!  I hope you have a wonderful week!





Hearth and Soul Hop at Zesty South Indian Kitchen

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16 comments:

  1. You clever girl, you! I love that you morphed the salad into hummus. Very cool.

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  2. The salad looks great and I love that you were able to turn the leftovers into hummus - very creative use of leftovers. Thanks for sharing your recipes with the Hearth and Soul Hop.

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  3. Funny! Today, I said I should eat more salad! This is a fun one to try!

    besos,
    ML
    Bonjour, come say hello!
    Twenty York Street
    http://www.twentyyork.com/2011/06/i-am-fashion-are-you.html

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  4. Yum, both the salad and the dip sound delish!!!

    Hugs,
    Kat

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  5. Very cool! And can I just say that I am so jealous that here in mid July you are finally feeling Summer temps?! So lucky you are! ~Hugs, M

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  6. What a gorgeous salad, Candace, and I have all the ingredients except the goat cheese. I love finding something a bit different, instead of the same old salads. Love this!

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  7. Looks delicious as a salad, and what a great idea to turn it into hummus!

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  8. candace, the pictures are incredible and the flavors and ingredients you used for this bean salad are amazing. They work wonderfully together and I can't wait to try it out. I have honestly never made white bean salad before. You rock girl

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  9. Wonderful flavors! I'm a geek for goat cheese anyway and I love the combination with the mint :)

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  10. it's been so hot here too, these are so perfect and satisfying in these rising temperatures!!! LOVE THE MINT!!!!!

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  11. (a) GORGEOUS photos. I'm in love.

    (b) this is exactly the kind of meal that I love! Beans, veggies, CHEESE. What could be better?

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  12. Both dishes sound amazing! I will definitely try them. We've had consecutive days of triple digits with humidity and heat warnings. :-( I feel like I'm burning when I'm outside for any period of time. Salads and easy, cool dishes are the ticket now!

    xo
    Pat

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  13. Oh my goodness. It's one in the morning, and I should be going to bed, but instead I'm looking at your delicious food and my stomach is grumbling - because, well, there's NOTHING better than goat cheese! I (surprisingly!) have all the ingredients for this, and will totally be making it in the morning!

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  14. Delicious salad with protein rich beans. Love that goat cheese in them. Candace thanks for sharing with Hearth and soul hop

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