I don't know how we're already approaching August, but I'm not prepared for summer to come to a close this soon. I've been trying to savor the last bites of the season with as many greens, tomatoes & summer stone fruit as possible.
This white bean salad recipe got its inspiration from two things: the unbearable heat of D.C. summer & my friend Tanya Sichynsky's killer salsa verde recipe. I felt compelled to create my own recipe that incorporated this sauce because it's honestly so good you could eat it out of a bowl on its own. Not to mention it's always humbling to shout out a friend who loves food & cooking just as much as I do!
I adapted the salsa verde recipe ever so slightly to fit my vision of this salad. Mainly, I added an entire Serrano pepper because I love spice & I also didn't muddle the herbs. I wanted the herbs to be more roughly chopped because it gave the salad a nice texture. Whip this up in 15 minutes to serve at a summer BBQ or enjoy it yourself on a very hot summer day, and you won't be disappointed!
1 can white beans
1 small carton cherry tomatoes
1 small red onion
1 bunch cilantro
1 bunch parsley
1 bunch mint leaves
1 Serrano pepper
4 cloves garlic
2 tablespoons red wine vinegar
7 tablespoons extra virgin olive oil
Salt & pepper to taste
Red pepper flakes [optional]
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2 servings
To make my adapted version of Tanya's salsa verde, finely mince 1 shallot, 1 Serrano pepper [seeds included] & 4 cloves of garlic & let sit in 2 tablespoons of red wine vinegar while you chop up the herbs.
Finely chop 1/2 cup cilantro, 1/4 cup parsley & 5 mint leaves. Slowly mix together with the marinating shallot, Serrano pepper & garlic, alternating a pinch of herbs with 1 tablespoon of olive oil at a time.
Season with salt & pepper to taste. For an extra kick, add a pinch or two of red pepper flakes.
For the white bean salad, open & rinse a can of white beans in a colander. After washed & patted dry, pour into a shallow bowl.
Heat a small pan with 1 tablespoon extra virgin olive oil over medium heat & cook about 10 cherry tomatoes until they begin to blister [about 7-10 minutes]. Keep the pan covered because the tomatoes will burst open as they cook.
While tomatoes cook, chop up 1 avocado into thin slices or small cubes & thinly slice 1/8 of a small red onion.
Once tomatoes are blistered & have softened, turn off stove & let cool. Mix a few big spoonfuls of the salsa verde with the white beans until evenly coated.
Add avocado, red onion & blistered tomatoes to the white beans & garnish with a few squeezes of lime juice.