Lemony Two-Bean Salad

This is a great vegetable side dish, but it makes a great salad main dish too.  This is a vegan recipe with protein coming from cannellini beans.

LEMONY TWO-BEAN SALAD

1 lemon, sliced

1 tsp salt

12 oz. green beans, trimmed

2 cloves garlic, smashed

1-15-oz can cannellini beans

red pepper flakes

chopped fresh parsley

chopped fresh lemon balm

Sprinkle sliced lemon with salt and set aside. Cook green beans (trimmed) in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Sauté smashed garlic cloves in olive oil over medium heat, 3 minutes. Add can cannellini beans (drained and rinsed), the green beans and a pinch of red pepper flakes; cook 2 minutes. Pat the lemon slices dry; chop and add to the beans along with some chopped parsley and chopped fresh lemon balm. Season with salt. Serves 4 to 6.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails