White Bean Salad and Soup /GF/DF/NF/VEGAN - Yield: 6 portions
6 cups cooked cooled white beans or canned
Zest and juice of one lemon
¼ cup chopped parsley
¼ cup chopped basil
1 cup finely shredded raw red cabbage
1 cup finely shredded chard (rainbow is our favorite) *be sure to use the stems and the leaves
1 tablespoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon cracked black pepper
2 tablespoons whole grain mustard
2 tablespoons maple syrup
¼ cup olive or avocado oil
Make sure you have a bowl large enough to mix this thoroughly.
This could not be any easier to make.
Once the knife work is done, place everything in the bowl and gently mix until everything is combined. We usually use our hands and mix softly as to not break up the beans. Be sure to taste it after mixing and adjust seasoning if needed. The beans will absorb flavors over time, so be sure to double check the seasoning if the salad is made in advance. This can be eaten cold, at room temperature or heated quickly on the stove. Whenever we have this salad left over, we heat it in a pot on the stove and add stock as needed. Once hot, add this to a blender, puree and make a great bean soup!