Recipe by Joanne Bruno
This salad made with cranberry beans, farm fresh super sweet sugar snap peas and cherry tomatoes is so delicious that you might be convinced to eat it as your main meal in lieu of a burger. It is dressed in a sweet and salty vinaigrette that leaves you feeling light and refreshed (can't say that about a mayo-based salad).
And the best part is? You don't even have to turn on your stove to make it.
So feel free to call up your sister/brother/cousin/third nephew once removed/grandmother and let them know that the games are on. Seriously. It's in the bag.
Adapted from Whole Foods
Joanne Bruno is a food writer and second year medical student. Find more of her delicious ramblings over at her blog: Eats Well With Others. Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society. For more information or to make a donation, check out her fundraising website.
2 tbsp honey
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1/2 tsp fine sea salt(plus more to taste)
1/4 tsp ground black pepper
1 cup dried cranberry beans, soaked overnight and cooked in salted water OR 2 cups cooked beans (can also use pinto beans, kidney beans, black beans, etc.)
1 lb sugar snap peas, stemmed
1 quart cherry tomatoes, halved
1 cup diced Gouda(about 5 oz)
1 small red onion, diced
1. Whisk together the honey, mustard, vinegar, olive oil, sea salt, and black pepper.
2. In a large bowl, toss the beans, sugar snap peas, cherry tomatoes, gouda, and red onion. Mix with the dressing until everything is coated. Season to taste with salt and pepper. Refrigerate and allow flavors to blend for at least 30 minutes.