Honey Balsamic Bean Salad + Irish ThingsPrint
Happy St. Patty’s!! On this holiday morn, I have for you a delicious and easy tri-bean salad. Beautiful and satisfying with a sweet and tangy dressing. Make a batch and tuck it away in the fridge – perfect snack or light lunch. I can’t stop eating it.
Find a cozy nook tonight and laugh with jolly strangers. Drink a frosty green beer. Listen to some bagpipes (they give me chills). Wear a top hat with a shiny gold buckle. Praise the merciful weather, thank the Universe for your blessings, and hope for a long life laced with the luck o’ the Irish.
And as the moon retreats as I write, I send you into your day with a lovely poem by a celebrated Irishman, Oscar Wilde…
La Fuite de la Lune (The Flight of the Moon)
To outer senses there is peace,
A dreamy peace on either hand
Deep silence in the shadowy land,
Deep silence where the shadows cease.
Save for a cry that echoes shrill
From some lone bird disconsolate;
A corncrake calling to its mate;
The answer from the misty hill.
And suddenly the moon withdraws
Her sickle from the lightening skies,
And to her sombre cavern flies,
Wrapped in a veil of yellow gauze.
Honey Balsamic Bean Salad
1 1/2 cups EACH cooked chickpeas, black beans and light red kidney beans (or one 15-oz can each, rinsed and drained)
Couple handfuls baby spinach
1/3 cup sliced almonds, toasted*
2 teaspoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons honey
Juice of half a lemon
1/4 teaspoon sea salt + several cracks of black pepper
Leaves from 10 small sprigs fresh thyme
- Combine beans, spinach and most of almonds in a large serving dish.
- In a small bowl, whisk together olive oil, vinegar, honey, lemon juice, salt and pepper. Drizzle over beans. Sprinkle with thyme. Toss gently to combine. Garnish with remaining toasted almonds.
*To toast almonds, heat in a dry skillet over medium heat, tossing often, until golden and fragrant.
Adapted from 101 Cookbooks