How was your Easter? Did you eat yourself into a frenzy? We came precariously close 🙂 As such, this pot of simple, herb-marinated beans is definitely needed this week. It’s light and fresh (because spring is trying to appear), full of protein (to keep you away from all the leftover chocolate) and it lasts all week in the fridge (making your lunch or dinner choices so much easier).
I was working from home one day last week and didn’t have any leftovers to eat up for lunch, which sent me on a minor food-hunt around the apartment. Aside from some herbs and tomatoes, the fridge was looking fairly bare. But a quick nose around the pantry turned up a few cans of beans, and some shallots. From that, this bowl of really tasty herb-marinated beans was born, just in time for lunch!
I started with one can of butter beans (those gigantic ones) and decided it wasn’t going to be enough, so tossed in a can of cannellini beans as well. I love how big and meaty these beans are, and this salad makes a great base for many additions. Cucumber or peppers would be great, or even thinly sliced mushrooms. Just don’t skimp on the herbs. Everything is marinated in a fragrant herby vinaigrette which, when piled on a piece of toasted bread, makes for a perfect lunch.
The beans have been sitting in our fridge for the last 4 or 5 days and everyday, they always seem to taste just a little bit better. That’s what I love about salads like this – they’re easy to make and last more than an hour in the fridge.
We’ve eaten them on toasted bread, on their own as a salad, and even tossed in with roasted veggies for a tasty kick. I love it when an almost-empty fridge surprises me like this 🙂
- 1 small shallot, finely diced
- 1 tsp fresh ginger, diced
- 1 tsp dried red chili flakes
- 3 tbsp white wine vinegar
- 2 cans of beans (398 mL each), drained and thoroughly rinsed (I used butter beans and cannellini)
- ½ cup cherry tomatoes, cut in half
- ½ cup finely chopped herbs (I used cilantro and mint)
- ¼ cup extra virgin olive oil
- 1 tsp toasted sesame oil (optional)
- In a small bowl, mix the chopped shallot, fresh ginger, dried red chili flakes and white wine vinegar. Leave it to sit for 5 minutes while you are prepping the rest of the salad.
- Place the beans, tomatoes and herbs in a large bowl. Add the olive oil and toss to combine.
- Add the shallot mixture to the beans and mix thoroughly.
- Refrigerate at least 30 minutes, to allow the flavours to meld.
- Serve as a side salad, or on top of toast or bread.
Enjoy these simple herb-marinated beans!