It's a little to early for fresh local produce here, but it will soon arrive. In the meantime, I threw together a light, refreshing, tasty bean salad. You can really tweek this to whatever is in season, and how much time you have on hand. Have time to make your own beans, go for it! I typically don't have the patience. The recipe that inspired this salad called for watercress, but that is not yet in season here, so I used baby spinach. But go ahead, use whatever "green" sounds good to you!
Spring Bean Salad (Adapted from Happyolks)
3 15 oz can beans (kidney, garbanzo, butter, great northern - any combination)**
1 red onion, sliced thinly
3 c. baby spinach, rinsed and drained
1/3 c. extra virgin olive oil
1 1/2 tsp. celery flake***
Drain and rinse beans. Add to medium bowl. Add red onion and baby spinach to beans. Juice lemons; add juice and extra virgin olive oil to beans and veggies. Toss lightly. Season to taste, with salt and pepper. Let rest in fridge overnight for best flavor. Toss lightly before serving.
**The firmer the bean, the better it will hold up. The great northern beans, somewhat melted into the salad.
***If you like celery, slice up a stalk or two and use in place of the celery flake. I am not a celery girl, so always use "celery flake" as a substitution.
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