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.

Ingredients:

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)

Method:

1.  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.
2. In a large mixing bowl, combine beans, herbs, beets, spices, and sautéed greens and onions. Toss ingredients until well combined.
3. Add lime juice and olive oil to bowl and toss to combine. Give it a taste and add salt and pepper as needed. Enjoy!