Cannellini Bean Salad With Lemon Mint Vinaigrette

beans (2)

Resolutions can be overwhelming this time of year, but I see why they are popular. We all want the passing of another year to be a kick start to something better. A catalyst for motivation and intention. I plan to work hard, have food adventures, travel, be the best wife/sister/daughter I can be and I really want to start and finish a bathroom remodel. I didn’t have to think too hard to come up with those because they are part of what I think about each day. If the kick off of a new year is what helps you achieve your goals, high-fives all around. Let’s allow ourselves to be proud of our accomplishments big and small, in January or in June.

I don’t know about you, but I veered far from my regular food routine over the holidays. I think we’re all allowed that, but my body missed the smoothies big time. To get back to it, I made this filling vegan bean salad. I haven’t worked with dried beans much, but I plan to use them more! They’re nutritious, inexpensive and filling. I made this over the weekend, soaking the beans overnight in salty water and then slowly cooking them on the stovetop until creamy. The mint and lemon give this salad a kick of bright flavor. It’s so versatile, it wins for best side dish, best lunch on-the-go and best light dinner.

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  1. This sounds so perfect! I have only used dried black beans and am putting cannellini on my list. And in this polar vortex nothing sounds better or more reassuring than mint. It’s like the promise of an eventual, far off summer!

  2. This looks great! I don’t know why I’ve never thought about mint + white beans before… I bet this tastes even better after a night in the fridge. Just what I’m looking for – good leftovers! Thanks 🙂

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