Romaine Salad With Goat Cheese and Navy Beans

Course : Beans
Source:
Serves: 4
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Ingredients:

---FOR THE SPICY CUMIN VINAIGRETTE---
2 tablespoons fresh lime juice -- about 1 medium lime
2 tablespoons red wine vinegar
2 teaspoons cumin seed -- toasted and ground (or 1 teaspoon ground cumin)
1 teaspoon dried red pepper flakes
1 tablespoon fresh cilantro -- roughly chopped
1/2 teaspoon honey
1 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon salt and freshly ground pepper -- to taste
---FOR THE SALAD---
2/3 cup dried navy beans -- soaked overnight
1 head romaine lettuce -- cut into 1/2 inch strips
2 medium ripe tomato -- cored and sliced
1/2 cup loosely packed fresh basil leaves
4 ounces goat cheese
 

Preparation / Directions:

In a small bowl, combine all the dressing ingredients and whisk together well. Drain the dried beans, and place them in a small saucepan with enough cold salted water to cover by about 3 inches. Bring to a boil over high heat, then reduce the heat to a low simmer until the beans are tender but not mushy, 1 1/2 to 2 hours. Drain, rise with cold water, and allow to cool to room temperature. (If using canned beans, drain and rinse well). In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), and toss to coat. Crumble the goat cheese over the top and serve.


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