A fresh and hearty salad that’s easily packable for lunch.
I recently discovered food blog Happy Yolks, and it quickly made its way onto my list of favorites. With beautiful photography and believers in the value of good food, Happy Yolks embodies our own EcoSalon values about eating. As they put it, “Be kind to your body, be kind to the earth, be kind to everyone you meet – you never know who is fighting a hard battle.”
Kelsey of Happy Yolks was kind enough to share her recipe for Mixed Bean Salad with us for today’s Sunday Recipe, a fresh mix of beans and greens that is easy to take along to a dinner party or a picnic, or simply just for lunch.
Mixed Bean Salad
6 cups soaked and cooked beans
6-8 stalks celery
1 cup thinly sliced red onion
1 head watercress
1/2 cup olive oil
salt/pepper to taste
Combine soaked/cooked/cooled beans in a large bowl. Set aside. In a food processor with the blade attachment, run the celery through to finely slice. Use a mandoline or a sharp knife to cut the onion. I used nearly the whole onion, but I listed one cup. Adjust to your preference. Rinse and roughly chop the cress, remove and toss the roots and stems. Add the vegetables to the bowl of beans. Stir together with olive oil, juice of three good lemons, and season to taste with a few grinds of sea salt and black pepper. Let rest in the fridge for about 30 minutes to develop a deeper flavor.
Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!