This refreshing bean salad is delicious chilled. Leave it in the fridge for a few hours to let the beans soak up the citrus flavor and cool you down on a hot summer day.
Salad:
2 cans or 2 ½ cups of navy (or cannellini) beans, drained and rinsed
1 cup chopped red pepper
1 cup chopped English cucumber
1 tablespoon chopped fresh dill
1 cara cara orange, segmented (or tangerine)
¼ teaspoon salt
¼ cup ricotta salata (or feta if ricotta salata not available)
Dressing:
3 tablespoons olive oil
1 tablespoon orange juice
½ teaspoon Dijon mustard
1 small clove garlic, crushed
Recipe and photo courtesy of Kath Eats Real Food for The American Pulse Association.
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