Bean salad is a really easy throw-together recipe perfect for when your fridge supply is running low. PhillyBoy and I are going to Rhode Island this weekend, so we don’t want to buy more groceries before the end of the week. That means I am creating new recipes out of pantry staples. I am not always a meal planner in that I know ahead of time what I will make each day. I like to see how I feel and create dishes based on that moment. This bean salad is one such creation, and I loved it!
This recipe, like many of my recipes, is not an exact science. You can add whatever you feel like adding- it will probably work. I first tried bean salad years ago when a family friend made it and later shared the recipe. I have since lost the recipe, but tried to recreate something similar based on those flavors I loved. I hope you try this bean salad. It is great for these hot summer days when you must eat a meal, but the thought of turning on a stove or oven is just too much. Enjoy!
Serves 3-4, lunch portion
1/2 can cannellini beans, rinsed
1 can kidney beans, rinsed
1/2 can hearts of palm, sliced
1 large heirloom tomato, diced
10 fresh basil leaves, chopped
4 oz Athenos feta
1-2 tbs red wine vinegar
1 tbs extra virgin olive oil
kosher salt to taste
8 cups fresh arugula
Combine the first 9 ingredients in a medium bowl and mix. Taste and adjust seasonings. Serve over bowls of fresh arugula. Enjoy!!
*Other Athenos feta recipes may be found here! I am only a few days in and already LOVING this challenge!
FTC Disclosure: I have partnered with ATHENOS Feta to serve as one of ten ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which include blogging about my cooking experiences with ATHENOS feta, which I have been purchasing for years. However, as always, my opinions are entirely my own and I have not been paid to publish positive comments.