Anyone else hoarding cans of beans right now?
It’s the perfect time of year to do that. You need beans for just about any soup you want to make, so why not have a stash in your pantry during the cooler months?
I’m finally starting to thin my stash out a bit, but I plan on buying more beans when I go to the grocery store this weekend. Beans are great for a dinner in a pinch, or for mixing into soups and salads.
Yes, I said salads.
I love beans in salad. It’s a weakness of mine. Whether it’s black beans or kidney beans or garbanzo beans, beans were meant to live inside salads.
This salad comes from one of my favorite cookbooks right now, a Cooking Light book. I’ve pilfered dozens of recipes from that guide and plan to make many more. This one was definitely a keeper.
It’s simple if you have some already cooked chicken. Just dump everything in a bowl and go. The Greek dressing is key, though, make sure you have enough to coat every piece of chicken and every bean.
Greek Chicken and White Bean Salad
A tangy chicken and white bean salad with Greek dressing and goat cheese.
- 2 cups cooked chicken
- 1 can Great Northern Beans, drained and rinsed
- 1 red onion, diced
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp. dried rosemary
- 1 tsp. ground mustard
- 1/4 tsp. red pepper flakes
- salt & pepper, to taste
- 4 oz. goat cheese, crumbled
- Stir together onion, beans and chicken in a large bowl.
- In a small bowl, whisk together garlic, vinegar, oil, rosemary, mustard, red pepper flakes, salt and pepper.
- Pour dressing over bean and chicken mix and toss to combine. Serve topped with crumbled goat cheese.