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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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easy Ingredients:
hs: while i used heirloom cranberry beans here, you can substitute another sort of bean if you like. it's better if you've cooked them from scratch. and do your best to avoid overcooking them. |
3 cups / '1 lb / 16 oz cooked beans, room temperature or warm |
1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas) |
1/4 cup / 60ml this dressing (or other favorite vinaigrette), or to taste |
2 cups / big handfuls of chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water |
2-3 big handfuls of tortilla chips |
1/4 cup / 1.5 oz / 45 g crumbled feta |
1 small (watermelon) radish, sliced paper thin |
1/2 avocado, sliced |
salad dressing |
1/2 cup extra-virgin olive oil |
1 teaspoon fresh rosemary leaves |
1 teaspoon fresh thyme leaves |
1 teaspoon fresh oregano leaves |
2 teaspoons sweet paprika |
2 medium cloves of garlic, smashed into a paste |
1 well-crumbled bay leaf |
pinch of red pepper flakes |
1/4 teaspoon + fine grain sea salt |
1 tablespoon fresh lemon juice |
Directions:
1. Combine the beans, sunflower seeds, most of the dressing, and cauliflower in a large bowl. Toss well. Add the chips, feta, and radish. Toss gently. Taste, add more dressing if needed, and the avocado. Toss once or twice and enjoy.
2. Serves 4.
3. Prep time: 5 min
4. salad dressing
5. Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
6. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
7. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
8. You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
9. Makes ~2/3 cup.
10. Prep time: 5 min - Cook time: 5 min
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