It is bean season! I am not talking about the green beans that have been at the market almost all summer, but rather shelling beans that I wait for all year - cranberry, fava, lima and edamame are a plenty at the market. My favorites by far are cranberry beans, they have the prettiest pink colors and when they are cooked they are buttery and incredibly creamy. Here, I threw together an easy and healthy salad that can be served warm or cold.
Also, be sure to check out the latest issue of ROSE & IVY Journal Autumn 2015. You can discover it here!
Herbed White Bean Salad with Arugula
1 1/2 pounds cranberry beans, shelled
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1 handful, chopped parsley
salt & pepper to taste
Bring a large pot of water to a boil. Add beans. Cook until tender about 15 to 20 minutes. Strain from water and place into a bowl. Stir in lemon, olive oil, parsley, salt and pepper. Stir to combine. Place on a bed of arugula and drizzle with additional olive oil.
*Photography by Alison