During the summer, we frequently head over to my parents’ house for dinner on Sundays. It usually goes like this. My mom calls me up, and tells me we are going over there for dinner. I say, “great!” (because that means I get to eat at someone else’s house and not mess my kitchen up). Then she usually follows it up with “and can you bring something for us to eat? “Us” meaning the two crazy gluten intolerant vegetarians that our families have to deal with on a daily basis. My mom is funny — whenever we go over there, she’s too worried about what everyone else is eating that she more often than not forgets to make the two of us something. So, I happily oblige and bring over a dish to make.
This week, it was a bean salad.
It was brother in law approved (which isn’t saying much- he’ll eat anything).
It tastes like summer (I’m not sure how summer tastes).
And that’s all I’ve got — I’m seriously trying not to fall asleep as I write this (last night).
(How many parentheses am I going to use today?)
White Bean and Tomato Salad with Avocado and Basil
2 cups white/navy beans, prepared
1 pint grape/cherry tomatoes, halved
1 avocado, cubed in small pieces
1 clove garlic, minced
1/4 cup red onion, diced
5-8 fresh basil leaves, chopped
1 and 1/2 tbsp. fresh lemon juice
1 and 1/2 tbsp. olive oil
salt and pepper to taste
crushed red pepper (optional)
Directions
In a large serving bowl, toss the beans, tomatoes, avocado, garlic, and red onion. Add the basil, lemon juice, olive oil, and additional spices to taste. Toss to coat. This can be served immediately or can be refrigerated to allow the flavors to blend together
Did I fail to mention I forgot my mom doesn’t like things that are too “basily”? I kind of dropped the ball on this one. Whoops.
You should though — and that’s why you should eat this for lunch for your second day of summer!
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