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Recipes

  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.
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Washington Post
Basil-Oregano White and Black Bean Salad

Quick side dish

Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.

The garlic gets stronger as this dish sits, so I prefer to serve it the same day it is made.

The dressing can be processed using an immersion (stick) blender, a mini food processor or a blender, or the ingredients can be finely chopped by hand.

Basil-Oregano White and Black Bean Salad

1/4 cup extra-virgin olive oil

2 tablespoons finely chopped garlic

2 tablespoons red wine vinegar

1 cup loosely packed fresh basil leaves ( 1/2 ounce), coarsely chopped

2 tablespoons loosely packed fresh oregano leaves ( 1/8 ounce)

1/4 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 1/2 cups cooked, no-salt-added black beans

1 1/2 cups cooked, no-salt-added navy beans

Combine the oil and garlic in a small sauté pan over medium-low heat. Cook for 10 minutes, adjusting the heat as necessary to cook but not brown the garlic; remove from the heat.

While the garlic-oil mixture is cooling, combine it with the vinegar, basil, oregano and sugar in a mini food processor or blender. Season lightly with salt and pepper. Puree until smooth.

Combine the dressing with the black beans and navy beans, mixing well to thoroughly coat. Taste, and adjust the seasoning as needed. Serve at room temperature. Makes 4 to 6 servings.

– Stephanie Witt Sedgwick, Washington Post

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