I’ve gotten very used to eating from my garden over the years.
If we want a salad I pick enough lettuce or spinach for a salad. I pick the summer squash when they are big enough for two but before they will feed a family of six.
Eating from the pantry is different…. There are always leftovers.
Even the smallest jar of pesto rosso is enough for 3 or 4 different dishes. We love artichoke hearts. They make a great, quick appetizer paired with marinated feta – both of which are enough for 2 or 3 more salads or something.
This easy salad uses half of a jar of roasted red peppers. I had used the other half in a stir-fry.
Click here to Pin Bean and Roasted Pepper SaladPrint
Bean and Roasted Pepper Salad
I used half of a jar of whole pimientos in this salad. They are a type of roasted red pepper.
I had an ‘appetizer’ size log of goat cheese I sliced as a garnish. Use whatever you have on hand / like or skip it.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salads
- 1 3/4 cups (15oz, 450gr) white beans (cannellini), drained and rinsed
- 3oz (90gr) pimientos, roasted red peppers, sliced
- 1 tbs fresh, snipped chives
- 2 tbs tarragon white wine vinegar
- 1 tbs Dijon-style mustard
- 3 tbs salad olive oil
- Put vinegar and mustard in a bowl. Whisk well.
- Slowly add oil whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added.
- Put beans, peppers, and chives into bowl.
- Add vinaigrette and toss gently.
- Divide and spoon onto 2 plates
- Garnish as desired.
My peppers come in a jar and keep for up to a week left in their liquid in the fridge. If you don’t have cheese you could add a few olives to the plate.
Keywords: white beans, roasted red peppers, pimientos
You may or may not have noticed that this blog is different today.
After spending weeks (not constant) researching it I finally made some changes this morning.
I looked at lots and lots of other food blogs. I tested other themes and layouts. I thought about it while hoeing.
In the end I didn’t do much that is obvious to the world.
I looked at very pretty food blogs that irritated me when I tried to find something specific.
I looked at a lot of food blogs that left me scratching my head as to why they did things the way they did. It’s nice to look at all the pretty pictures but not when I’m trying to find a recipe.
I’m sure that with time and effort and regular reading I would love the complicated, sophisticated styles. Well, I might start loving the blogs that I could actually read…. I can’t believe people still think pale gray type is cool.
The reason I was looking to do a redesign in the first place was to speed up loading time. I learned a lot and some of those ‘under the hood’ changes have been made and more will be made in the near future.
I also needed to make it more mobile-friendly. That is the bit that is done now.
As always, please let me know if something isn’t working as expected, is irritating, or just messed up.
Any other opinions are also welcome.
I only see what I’ve done on my devices and it may look or act differently on yours.