Saturday, June 30, 2018

Tomato and Cannellini Bean Salad, with Feta

It’s hot in Topeka!

We actually had a dew point of 81 degrees a couple of days ago. Plus, we’ve reached 100 actual degrees two days, with the rest in the upper 90s. Heat indexes of 105+!

It’s hot in Topeka!

Hot, hot, hot, hot!!!

(See video below)

Thank goodness this salad is cool, cool, cool!

The only good thing about this record-hot summer so far is my tomatoes are loving it! So are my basil and Italian parsley.

I saw a recipe on The Kitchn for a salad similar to this one, which I used for inspiration.

Be careful out there in the heat.

Stay cool!

Tomato and Cannellini Bean Salad, with Feta
Serves 2 to 4 people

1 (15-ounce) can of cannellini beans, drained
2 cups cherry tomatoes, cut in half
4 ounces of crumbled feta
1/2 cup finely diced red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste

In a large bowl, add the first 6 ingredients. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the rest of the ingredients and toss to coat. Enjoy!

1 comment:

Anonymous said...

Fresh vegetables provide us health. This health is best because we want that for us and australia essay writing service of that vegetables is we now need more to make our health best. Tomato and cannellini bean were used for the Salad.