As Spring’s arrival begins to look like more and more of a reality, I’m beginning to crave fresh, bright flavors. This salad makes enough for 6 sides or 3-4 entrees. I’ve been eating it for lunch all week! The bright herbs and lime juice are invigorating, while the blend of spices and earthy beans are grounding and filling. I cooked the beans myself, but canned beans would be quite easy so I’ve written the recipe using them.
2 cans of white beans or black eyed peas, drained and rinsed
1/2 bunch parsley, coarsely chopped
1/2 bunch cilantro, coarsely chopped
1 tablespoon canola oil
1 bunch chard, cut into 1 inch strips
1 large handful of baby kale
1 cipollini onion, thinly sliced
Juice from 3 limes
2 tablespoons olive oil
1 chiogga beet, thinly sliced
1 teaspoon each: ground fennel, ground cumin, and ground coriander
1 pinch chili flakes (optional)
- In a large sauté pan, heat canola oil over medium heat. When hot, add onion, chard, and kale. Stir gently until the greens darken in color. Set aside to cool.
- In a large mixing bowl, combine beans, herbs, beets, spices, and sautéed greens and onions. Toss ingredients until well combined.
- Add lime juice and olive oil to bowl and toss to combine. Give it a taste and add salt and pepper as needed. Enjoy!