White Bean Salad
Full of bright beautiful colors and flavors, this hearty salad will help you transition from the foods of summer to those of fall. Enjoy this as a light dinner or as a side dish.
White Bean Salad
- 1 cup great northern bean, dry
- 1/2 cup celery, thinly sliced
- 1/2 cup red onion, diced
- 3/4 cup sweet bell pepper, diced
- 1/4 cup cilantro, roughly chopped
- 1/4 cup dill, roughly chopped
- 2 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 2 cloves garlic, diced
- 2 teaspoons capers, including juice
- salt & pepper to taste
Instructions for parents or teachers:
- Cook the dry beans by placing 4 c cold water and beans to a high sided pot. Bring to a boil, then reduce to a simmer. After 1.5 hrs, check the softness of the beans and continue to cook until soft, with a slight bite. Drain the cooked beans and allow to cool.
- Mix celery, red onion, sweet bell pepper, cilantro and dill in with the cooked beans.
- Make the dressing by mixing the lemon juice, olive oil, garlic, capers and salt and pepper in a jar and pour onto the bean salad.
Instructions for kids:
- Help your parent or teacher measure out the ingredients using 1, 1/2 and 1/4 c measuring utensils.
- Pick the cilantro and dill leaves off the stem and set aside for your adult to chop.
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