Honey-Balsamic Bean Salad

[innocentsaggi]

As I mention in the main post, the original recipe called for green beans, which are out of season here in San Francisco as I type this. I chopped up a head of structured, romaine lettuce instead. I also added and tweaked a few things, as I'm prone to do. If you're trying to come up with a substitute for the green beans, imagine ingredients that might go nicely with the honey-balsamic vinegar. And I suspect it goes without saying, but you can certainly play around with the type of beans you use here. I would have used borlotti beans in place of the black beans, but I went with the beans I had on hand, rather than make a trip to the store.
8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans
1 small head of romaine lettuce, washed, dried, shredded
1/3 cup / 1 oz / 30g sliced almonds, toasted
2 teaspoons extra-virgin olive oil
1 1/2 tablespoons runny honey
2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/4+ teaspoon fine grain sea salt
10 sprigs fresh thyme
Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes.
Run your fingers up each thyme sprig, removing the leaves. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like. Finish by sprinkling with the remaining almonds.
Serves 4- 6.
Inspired by a recipe in Teaching Dad to Cook Flapjack by Miranda Gardiner (Hardie Grant Books, May, 2010).
Prep time: 10 min - Cook time: 10 min