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This recipe was in the June edition of Bon Appetite.  This recipe is extremely simple and makes good use of summer ingredients.  Summer makes me crave fresh tomatoes.  I’m actually growing grape tomatoes in my container garden this year and can’t wait to make this salad with my homegrown tomatoes.  The tomatoes at the grocery store are great right now too.  If you extremely dislike, (I can’t use the word hate or I’ll owe my kids a dollar), dill, use a different fresh herb.  If you love fresh dill like I do this is a fantastic recipe.  Enjoy!

Dilled White Bean and Grape Tomato Salad

  • 2  15-ounce cans cannellini or great northern beans, rinsed and drained
  • 1 pint grape tomatoes, halved
  • 2 green onions, thinly sliced or 2/3 cup red onion
  • ¼ chopped fresh dill or combination of dill and basil
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, pressed
  • Sea salt and pepper to taste

Toss all ingredients in a large bowl.  Season with salt (about ½ teaspoon) and pepper.  Let sit at room temperature for 1 hour before serving.  This can be made ahead and refrigerated, but be sure to bring it to room temperature before serving.

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I don’t love salad, but I have found that adding some fresh herbs and avocado can make it really delicious and filling.  I’ve been avocado obsessed lately and I’m convinced they can make almost anything better.   

I also really like to make my own dressing.  It’s easy, fine, not as easy as taking the lid off of a bottle, but still really easy and fresh. 

I keep getting distracted by Dancing with the Stars so here’s the components for a yummy salad, use them  in whatever amounts you like.

  • Mixed Spring Greens
  • Roma Tomato, chopped
  • Cucumber, chopped
  • Chickpeas
  • Fresh Dill
  • Avocado, diced

This is the dressing I had with this salad.  Just whisk it all together.

Honey Dijon Balsamic Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
  • A variation to the salad is replace the dill with fresh cilantro and the chickpeas with black beans.

    Coming up later this week:

    • Sautéed spinach with leeks and mushrooms
    • Carrot salad with ginger and cilantro

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