White Bean Salad Recipe

As I write this, it is lunchtime, and I just came back from visiting the  community garden. I just LOVE picking the fresh fruits and veggies. Today we have lots of lettuce! If you see me in the next day or two, don't be surprised if I give you a lettuce head! 

This recipe always reminds me of a warm summer day; usually after a trip to the farmer's market. 

White Bean Salad

Serves 4

Ingredients: 

4 garlic cloves peeled

2 small onions, cut into wedges

1 fennel bulb, halved, cored, and chopped

4 carrots, chopped

EVOO

1/2 tsp. of sea salt

Fresh ground pepper

6 tomatoes, quartered

3 cups of great northern beans

5 cups of arugula leaves

Preheat oven to 400 degrees F.

In a baking dish, combine garlic, onions, fennel and carrots.  Drizzle olive oil to coat vegetables. Toss with sea salt and pepper. Roast uncovered for 15 minutes. Remove from oven, fold in tomatoes and beans and return to oven to roast an additional 10 minutes.

Remove from oven, cover platter with arugula, top with bean and veggie mix and serve.

Absolutely light and delicious! 

Lisa Consiglio Ryan is a Certified Health and Nutrition Coach for busy, active women and their families. Areas of expertise include weight loss, stress management, detox programs, and special diets such as vegan, vegetarian, dairy-free, and gluten-free. Services include private consulting and group seminars.

Contact Lisa at Whole Health Designs for more information on health coaching programs: http://www.wholehealthdesigns.com.

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