Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
The garlic gets stronger as this dish sits, so I prefer to serve it the same day it is made.
The dressing can be processed using an immersion (stick) blender, a mini food processor or a blender, or the ingredients can be finely chopped by hand.
Basil-Oregano White and Black Bean Salad
4 to 6 servings (makes 3 cups)
¼ cup extra-virgin olive oil
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 cup loosely packed fresh basil leaves (½ ounce), coarsely chopped
2 tablespoons fresh oregano leaves (⅛ ounce)
¼ teaspoon sugar
Freshly ground black pepper
1½ cups cooked, no-salt-added black beans
1½ cups cooked, no-salt-added navy beans
Add oil and garlic in a small sauté pan over medium-low heat. Cook for 10 minutes, adjusting so as not to brown the garlic; remove from heat.
Add garlic, vinegar, basil, oregano and sugar to a blender. Season with salt and pepper. Purée smooth.
Toss dressing with the beans to coat. Adjust seasoning as needed. Serve at room temperature.
Per serving (based on 6): 210 calories, 8 g protein, 23 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 40 mg sodium, 9 g dietary fiber, 0 g sugar