This fresh and bright white bean salad is another example of a restaurant cook not willing to share a recipe back in 2013. After finishing the bacon wrapped scallops that included this tasty treat I could not stop thinking about it all through dinner. Instead of dessert I ordered a second appetizer and we deconstructed right there at the table.
What follows is my version of a white bean salad inspired by the chef at S&P Oyster Company in Mystic Seaport, CT. I hope you enjoy this as much as Carolyn and I do. :-)
I never did write up the recipe back then, but fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.
After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.
This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)
Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.
My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. And finally, here is the ingredient list I can call my own... Enjoy!
Salad Ingredients:
- +/-3 cups baby spinach - should yield 1.5 cups chopped
- 2 15oz cans white beans - drained and rinsed
- 1 orange bell pepper - diced
- 1 shallot - minced
- 2 medium tomatoes - seeded and then diced
- 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup
- 1/8 cup red wine vinegar
- 1/4 cup olive oil
- 1/8 cup fresh squeezed lime juice
- 1/4 tsp table salt
- 1/8 tsp black pepper
Blessed be... and happy cooking!