I'm ready for Fall, cooler weather and fresh vegetables. I know it's not even September yet, but the kids are back in school today so that's close enough for me. Here's my first recipe of the season:
White Bean Tomato Salad
1 can of Cannellini, Navy or Great Northern beans, rinsed and drained
2 beautiful tomatoes, diced
2 T. olive oil
1 t. lemon juice
2 t. white wine vinegar
1 t. minced garlic or shallot
Salt and pepper to taste
(You could substitute bottled Italian dressing for a quick meal)
Gently mix the beans and tomatoes together in a medium sized bowl. Stir together the next four ingredients in a small jar or bowl, then pour over tomatoes and beans. Mix gently and let sit for five minutes. Add salt and black pepper, then taste; if your beans do not have much salt you may find it needs more.
Serve with bread for a light supper.
Diced fresh celery
Slivers of fresh basil leaves or a little chopped fresh parsley
A little grated Parmesan
A little feta cheese