A bean salad perfect for spring and summer
Oh, how we missed you spring! The sunshine, the warm weather, and all the fun outdoor activities that become available to us once again.
As farmers markets re-open and spring gardens yield their bounty, it’s easier than ever to have fresh veggies and herbs on hand for healthy meals bursting with flavor! Adding a plant-based protein like our versatile and delicious Randall Great Northern Beans to a fresh shaved vegetable salad is a great way to make it a complete meal using the freshest ingredients!
An easy and fun way to elevate spring vegetables is to shave them thin and marinate them in a flavorful vinaigrette using fresh herbs like chives and dill. In this recipe, our great northern beans add a creamy element with enough protein that you won’t even miss any meat or dairy (yep this recipe is vegan-friendly).
You can mix and match any favorite veggies and herbs to customize this recipe for your family, but the great northern beans will marry perfectly with any veggies you choose and absorb the flavors of your dressing. Have you ever heard the phrase “eat the rainbow”? We picked out a variety of colorful veggies to make this a rainbow plate. Perfect for a picnic or el fresco dining, this shaved vegetable salad is so pretty it will definitely be one for Instagram!
Ingredients
For the vinaigrette
- 2 tsp. Dijon mustard
- 3 Tbsp. red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- 2 Tbsp. fresh, finely chopped chives
- Salt and pepper to taste
For the salad
- 1 1/3 cups Randall Great Northern Beans, rinsed and drained
- 4 – 5 large multi-colored carrots
- 4 – 5 fat asparagus spears
- 4 – 5 various colored breakfast or mild radishes
- 1 cup snow peas, thinly sliced
- 2 Tbsp. freshly chopped dill fronds
- Salt and pepper to taste
Instructions
- Wash and pat dry all produce, peeling and discarding the outer layer of the carrots if desired. Drain and rinse beans and chop herbs.
- For the vinaigrette, whisk the first group of ingredients together in a large bowl until emulsified or well mixed. Set aside.
- Shave thin layers of the carrots, asparagus, and radishes. To shave the vegetables thinly and uniformly, we recommend using a mandolin slicer or vegetable peeler, whichever you have on hand. The snow peas can be thinly sliced with a knife.
- Add the vegetables and beans to the vinaigrette and toss gently, allowing the flavors to absorb for 20 – 30 minutes. (Store in the refrigerator while marinating to keep veggies crisp).
- To serve, arrange the vegetable and bean salad on a plate, spooning extra dressing over the salad. Top with chopped dill and salt and pepper to taste.
- Enjoy the fresh flavors and crunch as you dig in!
