Earth Light Recipe of the Month, May 2012
Posted on 27 May 2012
Earth Light Foundation is inspired to bring a nuturious and delicious recipe to you with each newsletter. The food we eat is a foundational part of healing and maintaining optimal health. This White Bean Spring Salad is packed with nutrition with asparagus, radicchio and fresh herbs. Beans are a great source of protein, folic acid, and molybedenum and also contain phosphorus, iron, protein, magnesium, manganese, potassium and B vitamins. All benefical in supporting great health for our bodies. Using ingredients that are locally sourced and in season ensures there freshness and supports the environment. Enjoy this delicious spring salad with friends and family.
White Bean Spring Salad Makes 5-6 cups
Nourishing Connections Cookbook– The Healing Power of Food & Community
1 cup Northern white beans, soaked overnight in 4 cups water
2 bay leaves
1 teaspoon dried thyme, or several fresh sprigs
2 cloves garlic, smashed
3/4 tsp sea salt
~or~ 2 (14oz) cans white beans, rinsed and drained
1 small bunch fresh asparagus, trimmed, sliced on the diagonal about 1″ and steamed just until tender
1/4- 1/2 small head radicchio, sliced thinkly
1/4 cup red onion, minced
2-3 tablespoons fresh dill, minced
3 tbsp olive oil
1 tbsp lemon zest
1tbsp + 1 tsp lemon juice
1-2 cloves garlic, minced
1/4 tsp sea salt
black pepper to taste
- Drain the soaked beans and then put them in a medium sized sauce pan wit fresh water to cover by about an inch. If you are using canned beans, rinse and tdrain them and skip to step 2. Add the bay leaf, thyme, garlic and 1/2 teaspoon of sea salt. Bring the beans to a gentle boil, reduce the heat, and simmer gently with the lid off. Watch your beans closely and test them starting at about 25 or 30 minutes. The cooking time can vary widely depenidng on how fresh your beans are. If they are really fresh, the cooking time can be as little as 30 to 40 minutes, but some may need an hour or more.
- While the beans are cooking, whisk together the dressing ingredients and set aside.
- Steam or saute asparagus, and prepare the rest of the ingredients.
- When the beans are done, drain them and remove the bay leaf, pieces of garlic and thyme stems. Toss the beans with the dressing and let them cool.
- Add the remaining ingredients. Toss to mix well.