This is a great summer White Bean Veggie Salad full of nutrition from the white beans, flavor from the vinaigrette and Asiago as well as texture from the radishes, bell peppers and purple cabbage. It is a great meal all its own or topped on top of some mixed greens or kale. It is also a great side dish to bring to a potluck or picnic.
I really can’t believe it is going to be July tomorrow, time seems to be flying by faster and faster. It’s been great so far with so many different visitors staying with us. That means I get to cook for people, I just love it!
We had my nephew here for a few days which is always a treat (he is actually one of my best friends son, not my sibling since I have none). A friend of mine and Robby’s named George came twice. Our friends Beto, Jill and Paloma stayed a couple nights, which is always fun. We had our usual beach picnic with Palmoa who is 3 1/2 and the cutest thing ever. She always has so much fun at the beach!
I love this salad with a Prosecco, Txakoli, Albarino, Sauvignon Blanc, Pinot Gris, Pinot Noir or even Merlot.
Recipe: 4 – 6 Servings
- 1 1/2 Cups Dried White Beans
- 1 Recipe Tangerine Champagne Vinaigrette
- 1 Fennel Bulb – quartered and thinly sliced
- 1 Cup Radishes about 11- cut into matchsticks
- 3/4 Cup Red Cabbage – minced
- 1 Orange Bell Pepper – diced
- 1/2 Cup Fresh Basil – chiffonade
- 1 Cup Asiago Cheese or to taste – finely shredded
- 1 Clove Garlic – minced
- 1/4 Teaspoon Sea Salt or to taste
Sort beans to make sure there are no rocks then rinse and drain.
Add the beans and water in a medium pot and bring to a boil then reduce to medium-low and simmer or about 1 1/2 – 2 hours, they can take longer.
*You want to cook them slow and lower than for a soup so the beans won’t crack as much.
While the beans are cooking make the Vinaigrette (you can do this the day before if you want) then add to a large bowl.
Cut the stalks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can and add to bowl.
Wash the radishes then slice them fairly thin and then stack them on each other and cut them into thin match sticks and add to the fennel.
Add the red cabbage, bell pepper, basil, cheese, garlic salt and pepper.
to the fennel and add the vinaigrette then stir well.
When the beans are done drain, rinse and let them cool completely then mix with everything.
White Beans are a super source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.
Tangerines are a type of mandarin orange. They are a valuable source of flavonoid anti-oxidants that are several times higher than oranges, but have even more vitamin A and iron. The vitamin A in them helps with immune function, vision and reproductive health. As with all citrus they are still very rich in vitamin C that stimulates the production of collagen and helps keeps your skin supple as well as stimulating cell generation in the body. Antioxidants are found in high concentrations in the rind of tangerines, which fighting off free radicals keeping the body’s cells healthy while purifying the blood and remove toxins. They contain natural soluble and insoluble fiber that improves digestion and restrict the absorption of cholesterol in the gut, which helps cut the risk of obesity and reduce inflammation. Tangerine fruit has been used effectively against skin diseases and arthritis. They also help to absorb iron from food in to the body and contain a good amount of Folate and Potassium.