11 July 2011

Girls Weekend and Bean Salad Cycle 2 or 3 recipe

I had an awesome weekend with 3 of my girlfriends.  It was filled with beach, swimming, wine, food, chocolate, manicures, Grease, magazines, more wine, and no kids or husbands!  We relished laying on the beach, not having to keep our eyes on the water.    We went shopping in Saugatuak and I fell in love with Spice Merchants and with the kitchen pantry store next door (I forgot the name).  I have been wanting a retro apron for a long time and I found this one and had to buy it!

Well all the cheating over the weekend cost me a 3lb weight gain but it was worth it.

Getting back on track today but this week is going to be hard as we are going camping for 5 days starting on Wed.  I am bringing cauliflower crusts for sandwiches for sure.  I was thinking yesterday of making a cold bean salad for the trip.  I used to work in Hudson's at Woodland mall, years ago.  Their deli had this awesome tortellini salad with tomatoes, onions, and black olives in a balsamic dressing.  This inspired the following bean salad recipe.


1 can of diced tomatoes including liquid
1/4 cup diced onion
1/2 cup of coarsely chopped marinated artichoke hearts
1/4 cup of balsamic vinegar
1/4 cup of Extra Virgin Olive Oil
1 tbsp of dried basil or 1/4 cup of chopped fresh basil
3 tbsp of prepared olive tapenade (I used Trader Joes)
1/4 cup of grated Parmesan
4 cups of Navy, Cannellini, or Great Northern beans.  I cooked dry beans.  If you use canned, use 2 15oz drained and rinse well.

Just mix all together in a large bowl and chill.  Serve over a bed of greens.  

2 comments:

  1. I am so dumb. I never thought of using the cauliflower crust for sandwiches. I will HAVE to try this!!!!

    ReplyDelete