Tuesday, May 15, 2012

White Bean Roasted Red Pepper Salad

Posted by Erin Wilburn / 8 comments » / salad, sides, vegetarian

These days I’ve been feeling pretty lazy when it comes to preparing meals.  Gone is the enthusiasm to seek out recipes.  I’m constantly WAY behind on my Google Reader, and forget even looking at Foodgawker or Pinterest.  We’ve been eating some pretty lame, boring, repetitive meals.  I literally stand in the grocery and ask myself “What the hell are we going to eat tonight?”  I cannot WAIT for my CSA to start (this weekend!) because it gives me inspiration.  Until then, any dish that relies heavily on pantry staples is a lifesaver in my book, and that’s just what this one does.

I’ve also been a bit lazy when it comes to blogging, but I knew when I first tasted this that I needed to be sure and snap a picture so I could blog it.  I can’t guarantee how often I’ll be blogging new recipes after the baby comes, but I know I will continue to turn to my blog when I want to make recipes I know & love.  Not to sound selfish, but the number one thing I like about having my blog is for me to have fast & easy access to recipes I can trust.  Most often, it’s the “best of the best” when it comes to recipes I enjoy.  I’m so beyond even caring if Tastespotting/Foodgawker/whoever likes my photo.  I post a recipe with a fugly photo if I want, unashamed!

I must say though, this one doesn’t fall under the fugly category.  I find it to be every bit as good to look at as it was to eat!  This recipe is perfect for a summer get together as it can be eaten chilled or room temperature.  Or it would be great to whip up and eat for lunch!  I loved the balance of flavors between the beans, fire roasted red peppers, and the dijon mustard vinaigrette.

Print

White Bean Roasted Red Pepper Salad

Yield: Serves 4 as a side dish or 2 for lunch on top of a bed of salad greens

Ingredients:

1 1/2 tablespoons olive oil
1 1/2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small clove garlic, grated on a microplane
1 (16 oz) can cannellini beans, rinsed and drained
1 roasted red bell pepper, chopped
1/4 small red onion, thinly sliced
3 tablespoons minced fresh parsley

Directions:

Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl. Stir in all remaining ingredients; refrigerate until serving.

from An Edible Mosaic

And, for all you Nashville locals, I just wanted to help spread the word that one of Nashville’s great neighborhood farmers markets is back open for business!  Beginning yesterday, the 12th South market located in Sevier Park off Clayton Ave & 12th Ave S will operate on Tuesdays, from 3:30 – 6:30pm.  So head out, listen to some music, and shop the produce, meats, cheese, & more!  Plus, it’s another chance to grab some food truck food, as the Grilled Cheeserie will be there each week.  For more info, including a full list of vendors, go to www.12southfarmersmarket.com.