Summer officially hit this past weekend. A little early, I know, since the calendar chose June 20th instead, but with the outdoor thermometer threatening to burst at 110° on Saturday, the summer laziness infected me. My lonely stove sat by itself like a child in timeout while I buried my head in the fridge every chance I got.
Which meant absolutely no heat for dinner. No oven, no stove, no microwave. Only cool, crisp, refreshing ingredients. Once again, I stuck my head in the fridge to root around for lettuce and veggies to make a meal. With minimal prep and a bit of spice, I sat down with a perfectly lovely lazy summer salad.
Curried White Bean Salad
Chickpeas would be another great bean to use here instead of the white beans. Or for a more carnivorous crowd, use chicken. Serve with French or sourdough bread.
4 large green lettuce leaves
6 tbsp nonfat plain Greek yogurt
1 tsp curry powder
pinch of ground cumin (optional)
1⅓ c. diced tomatoes (about one rather large one)
⅔ c. white beans, drained and rinsed
- Wash the lettuce leaves, and place two on each plate.
- In a large bowl, stir together the yogurt, curry, and cumin if using. Add in the beans and tomatoes, stirring until everything is coated with the yogurt sauce. Spoon half of the bean mixture on top of each plate with lettuce and serve.