As I make an effort to adopt 'cleaner' eating habits I'm really trying to stay faithful to Meatless Mondays. So far so good: I've lost about seven pounds over the past four weeks. Needless to say I'm very happy and pleasantly surprised! Today I was in the mood for something quick, easy and fitting for the warmer weather we're experiencing. This is my variation of a simple cannellini bean salad with roasted red bell pepper and a zesty lemon-thyme dressing. The leftovers ought to taste even better for lunch tomorrow. Recipe follows after the jump...
Cannellini Bean Salad With Lemon-Thyme Dressing
2 (15 ounce) cans of cannellini beans, rinsed and drained
1/2 of a roasted red bell pepper (peeled, seeded and diced)
2 cloves garlic (if the cloves are rather large just use 1 clove)
3 tbsp. lemon juice
1 tsp. fresh thyme leaves
1 tsp. sugar
2 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 cup extra virgin olive oil
In a large bowl add the drained cannellini beans. Add the diced red bell pepper then season with a couple of pinches of sea salt (more or less to taste). Set aside while you whip up the dressing.
I add all of the dressing ingredients listed above to a blender and blend until smooth (about 30 seconds to a minute). Pour the dressing over the bean/pepper mixture and gently stir to coat evenly. I like to add just a touch more lemon juice, fresh thyme leaves and chopped fresh parsley before serving. Please feel free to tweak the recipe or adjust the seasoning to suit your tastes.