June 10, 2010

Dilled White Bean and Tomato Salad

So, I've got a couple things to share with you today.

Number one is that the current heat and humidity, coupled with the lack of air conditioning in my kitchen has severely stifled my desire to cook or eat hot food.  Actually, that's not entirely true, the desire is still there but the conditions are such that I was doing some serious sweating while kneading some cinnamon raisin bread this weekend.  Not the best, or the most appetizing, image.

Number 2 is that I'm moving back to New York.  In 10 days.  It's somewhat bittersweet because it means I'll be living at home again but *hopefully* that will just be temporary.  Aside from lamenting the fact that I'll no longer have my own kitchen, I'm also wondering how in the world I can use up most of the food in my pantry so I don't have to haul it halfway across the country.  Somehow, I've accumulated 7, yes SEVEN, different types of flour (whole wheat, whole wheat pastry, buckwheat, whole spelt, bread flour, all-purpose, and white whole wheat).  Does that make me crazy? Perhaps (see below for the current state of my pantry-- 10 days, my friends, 10 days).

In conclusion, it looks like I'm going to have get get over my distaste for baking in the sub-Saharan desert that is my kitchen and start churning out some baked goods that I can give to people before I leave (though, aren't they supposed to be giving me stuff?).

And, finally, onto this White Bean Salad.  It's quite possibly a perfect summertime dish.  Quick, easy, light, and refreshing, but also nutritious.  It can be made a day ahead and as it marinates, it becomes even more flavorful.  I'd say it's just right for your next barbecue or a low maintenance dinner you can feel good about.

Dilled White Bean and Tomato Salad
One of my biggest changes in this recipe was omitting the 1/4 cup olive oil altogether.  I didn't think it necessarily needed it and I thought 1/4 cup was a bit much.  I think 2 tablespoons would be plenty.
Adapted from the latest issue of Bon App├ętit (doesn't seem to be online yet)

2 15 oz cans cannellini beans, rinsed and drained
2 1/2 cups halved grape tomatoes
1/3 cup finely diced red onion
1/4 cup chopped fresh dill OR 2-3 tablespoons dried dill
3 tablespoons fresh lemon juice
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, pressed
salt and pepper, to taste

Toss all ingredients in a large bowl. Season with salt and pepper. Let marinate for 1 hour (the original recipe suggests letting it marinate at room temp. and serving it at room temp. but I prefer marinating it in the fridge and serving it cold). Can be made 1 day ahead, cover and chill.

1 comment:

Gillian said...

Great minds think alike. Or perhaps I was inspired by you? Made a tomato cucumber salad for dinner, and ate some leftover soup. I literally stood in my kitchen for maybe half an hour debating if I really wanted to cook or not. It's the heat, totally.