Vegan, Jane Austen student, Minimalist, Reader, Librarian

Wednesday, August 18, 2010

Hearts of Palm, Tomato, & Green Bean Salad

Music: Bee Gees on shuffle on iTunes















This is a spin-off of a wonderfully simple salad I enjoyed from Whole Foods last month. Their recipe used asparagus but it's green bean (and purple beans, too!) time so I blanched some fresh green beans from the Farmers' Market and added an entire jar of chopped hearts of palm (from Trader Joe's) and a bunch of grape tomatoes, halved. The dressing is my favorite basic dressing: just the juice of an entire lemon (you could also use lime) and 1-2 tbsp olive oil (or really, any light oil; try grapeseed or almond or even flax). Season to taste with salt & pepper. Instant salad, perfect for when it's just too hot to cook.

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