Aunt Suzy Says

This salad from Mark Bitman’s 101 Salads article was part of our summer salad extravaganza on Sunday.   We had all the ingredients on hand and really enjoyed how the flavors blended together.

2 15-ounce cans cooked cannellini beans

1 1/2 cups cherry tomatoes, sliced in half

 2 cups baby arugula or baby spinach (we used arugula)

1-2 cloves garlic, sliced (we used one gigantic one from the farmer’s mkt)

1 Tablespoon fresh rosemary or 1 1/2 teaspoons dried

1/4-1/2 Teaspoon red pepper flakes

3 Tablespoons EV olive oil

1 Tablespoon lemon zest

2 Tablespoons lemon juice

Mix the beans, cherry tomatoes and arugula or spinach together in a medium bowl.  In a small skillet, lightly toast the sliced garlic in the olive oil along with the rosemary and red pepper flakes.  Cool slightly.  Add the lemon zest and juice, stir to blend and then pour over the bean mixture.  Serve at room temperature.