On Friday, I tried my hand at risotto for the first time. We had some asparagus that needed using, so I hit the cookbooks. 1,000 Vegan Recipes turned up a lovely-sounding risotto made with pearl barley, asparagus, and white mushrooms. The only thing I knew about risotto is that it involves a lot of stirring. If you’ve been wondering, yes, it’s worth it!
Never having made risotto before, I was faced with the problem of what to make to go with it. I knew I wanted some kind of protein source, but didn’t want to go through the hassle of making a second dish, especially since so much of my attention had to be focused on stirring the risotto as it cooked. Enter the greens and beans salad!
I love beans in salad. It’s amazing how dumping a can of beans into a traditional side salad turns it into a dish in and of itself. This is a simple recipe, and the amount and strength of the dressing is entirely up to personal preference. It makes a great side to throw together and take along to a gathering, or even a main dish for lunch on hot days. And it’s awesomely colorful!
Lemon Greens & White Beans Salad
serves 4-6 as a side
For the salad:
5 1/2 cups mixed greens
1/2 cup red cabbage, shredded
1 cup zucchini, sliced into half-moons
1 small red bell pepper, cut into strips
1 medium carrot, cut into matchsticks
1 15.5oz can canellini beans, drained and rinsed
For the dressing:
apple cider vinegar
Combine all salad ingredients in a large salad bowl. Toss to combine and chill until ready to serve.
At the time of serving, sprinkle with thyme and drizzle cider vinegar and lemon juice to taste.