|2 servings||calories per servings 430||protein serving 16 g||carbs per serving 63 g||total fat per serving 14 g|
Inspired by the refreshing summery flavors of the chilled soup gazpacho, this recipe takes advantage of prime seasonal flavors by tossing together sweet tomatoes, bright butter beans, crisp cucumbers, spicy greens and cooling mint. In fact, gazpacho found its way into American cookbooks in 1860, but it wasn’t the cold soup we know. It began as a salad much like this one!
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||11 g|
• Heat oven to 350° F.
• Place a saucepan over high heat. Add butter beans, about 3 cups water and 1/4 teaspoon kosher salt.
• Break celery into 2 or 3 pieces. Add to pan.
• Halve onion. Add 1 half to pan (save remaining half for another use).
MISE EN PLACE
• Chop tomato, reserving juice.
• Cut cucumber into 1/2-inch dice.
• Thinly slice green onion.
• Pick and chop mint leaves.
• Discard any tough arugula stems.
• When butter bean mixture boils, reduce heat. Cover, and simmer until beans are tender, about 20 minutes.
• Drain beans. Discard onion and celery.
• In a large bowl, combine butter beans, tomato and juice, cucumber, green onion and mint.
• Stir in 2 tablespoons olive oil, vinegar and 1/4 teaspoon kosher salt. Let marinate 10 minutes.
Toast bread as desired.
• Add arugula to butter bean mixture. Toss well.
• Divide salad between 2 plates. Season to taste with kosher salt and pepper.
• Serve with toast, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...