Tuesday, August 3, 2010
White bean salad
This was our family dinner yesterday, and my mom was responsible for everything you see here, except that salad and the Harvard beets, which I cooked from beets from the parents' garden. Specifically, she made the marvellous stuffed potato, which was truly a treat, something I would not make for myself (and she even bought Earth Balance and Tofutti Sour Supreme for it), and the amazingly gorgeous roasted vegetables. I hadn't brought my camera so I photographed it in sunlight with the Moon Goddess's point and click on Automatic mode and dang if the image wasn't just awesome.
So anyway, that salad; I made it up. Normally I prefer to rely on recipes, at least in theory, but the Moon Goddess told me not to bring anything with a lot of vegetables in it, and I just got inspired. Here's what I did:
Zoa's white bean salad
1/2 cup extra-virgin olive oil
1/4 cup white vinegar
1/4 cup rice vinegar
1 large garlic clove, pressed
salt and pepper to taste
2 cups cooked chickpeas
2 cups cooked white kidney beans
2 cups cooked giant lima beans
1/2 bunch green onions, chopped
2 stalks celery, chopped
3 tbsp parsley, minced
I'm sure you all know what to do with all that. Here's a closeup of the finished thing. It worked out surprisingly well and I had a little left over for lunch today, when it was just as good.
Katee, may I bring this to your party this weekend?