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Lilly’s Table

 
 
Creamy Spring Onion Dressing
Asparagus Soup
© Lillys-Table.com Photo of Black & White Bean Salad
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Black & White Bean Salad

from Asparagus Soup, Black & White Bean and Creamy Spring Salads, the Week of June 3, 2012.
View the previous or next recipe for this meal.

Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.

Ingredients

  • 1 cup cauliflower, bite-size pieces
  • ¼ cup olive oil
  • 8 dried figs, or fresh, if available
  • 2 tablespoons balsamic vinegar
  • 1¼ cup black beans, cooked
  • 1¼ cup white beans, cooked
  • ¼ cup kalamata olives
  • ¼ cup pine nuts
  • 2 ounces feta cheese, crumbled
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 4 People

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Preparation Instructions

Saute the cauliflower pieces in a splash of olive oil over medium heat until slightly golden. Add a splash of water, cover the pan and steam for about 3-5 minutes until the cauliflower is tender.

Meanwhile, remove the stems of the figs and cut into small pieces. Toss with the balsamic to rehydrate them briefly. If they are fresh, feel free to skip this step.

Next drain the beans and rinse gently. Shake dry and toss with the kalamatas, pine nuts, cheese, olive oil, salt & pepper.

When the cauliflower is tender, fold in with the balsamic & figs.

Serve immediately or allow to rest and the flavors will continue to meld.