January 29, 2013

Lemon Cannellini Bean Salad

I often find that life is full of questions.

For example: why do Mondays have to exist?

Or: Where exactly do all the socks I toss into the dryer go? Are they happy, wherever they are? Did they manage to get into a sock heaven, where they get no holes or patches?

Or how about a more serious one: why, oh dear goodness gracious why, do people throw away the tops and leaves of celery stalks?

You guys: stop throwing them away! Those poor little trimmings are left to get picked away by the birds and beasts of the trash, when they could be contributing to your next delicious meal. They are still full of that fresh, crisp celery flavor that is both refreshing and full of texture. A lot of people assume that they have to be thrown away, but that is far from the truth! 

To show you just how awesome they are, I decided to whip up a cannellini bean salad with a fresh squeeze of lemon, smoky paprika, and --yes-- celery leaves and tops! This resulted from a disaster from a bean dip recipe I was trying to make (note to self: Greek Yogurt + Heat = curdling... which I am sure everyone but me knew) but I am actually happier to be showing you guys this salad today, instead! I had leftover beans, and leftover celery tops... So I figured why not?

This was so satisfying. The soft, creamy beans contrast nicely with the crispy, bright celery. A touch of lemon and paprika adds some zing and spice, creating a delectable and well-balanced salad that not only tastes good: it's good for you, too! Plus it is simple to put together yet looks marvelous because of the variety of colors. Why not branch out, be more environmentally and economically friendly by using the whole celery, and enjoy a great dish at the same time? Let's give it a go!

Lemon Cannellini Bean Salad
Serves 2       Serving Size: 3/4c.          Calories/Serving: 120

Ingredients:
  • 1c. cannellini beans, rinsed and drained
  • 1/2c. leftover celery leaves/tips, cut into the same size as the beans
  • Lemon juice, to taste (I ended up using about 1/2 of a large lemon)
  • Paprika, to taste
Instructions:
  1. Combine beans, celery, and lemon juice in a medium bowl. Divide into two equal servings, and sprinkle with paprika for flavor and looks. Enjoy!

2 comments:

  1. Excellent Michelle thanks.

    AKs

    ReplyDelete
  2. What a great idea! My mom is visiting and is a most-of-the-time vegan. I added to them lemon juice some miscellaneous spices (onion powder, smoked paprika, salt, pepper) and olive oil and whisked together as a marinade. I will make some of the salad into a wrap on pan toasted whole wheat tortilla (perhaps with a sprinking of cheese melted inside). Or maybe include some torn lettuce with the bean salad in a cool wrap. :) Thank you! (Paula in Silver Spring MD)

    ReplyDelete

Every comment makes me smile! :)

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