Tonight we’ve been invited to dinner at our new friends’ apartment. In addition to the aforementioned ‘funfetti’ cupcakes, I also offered to bring a salad. Usually, I would bring one that I’ve made before and that was “pre-approved” by Joe or my family, but was feeling a little ambitious…so, we’re testing a new one…
White Bean & Zucchini Salad (adapted from MarthStewart):
- 1 20oz can white beans, drained and rinsed
- 1 large zucchini, sliced and quartered
- 1 cup green beans, trimmed and cut into small slices
- Feta cheese, crumbled (any cheese and as much as you want)
- 1/4 cup freshly torn basil leaves
- Juice of 2 lemons
- 1 tbsp olive oil
- Salt and pepper to taste
Combine all the ingredients and you are good to go!
TBD on if it is a success!
Update: Yes, it was a success, almost gone! LOVED the citrusy-taste.
This was decent, I think I messed it up a little by NOT rinsing and draining the white beans…
Italian White Bean Chicken (adapted from martha stewart):
- 2 boneless skinless chicken breasts
- 1 garlic clove (sliced)
- 15.5oz can white beans (*rinsed and drained)
- 1 sliced zucchini
- 1 diced roma tomato
- basil leaves (as many as you want)
- salt/pepper to taste
Spray your skillet with PAM and place on medium heat. Add the garlic and cook until slightly brown. Next, add the chicken and cook until browned on both sides (about 8 minutes total). Add the white beans and sliced zucchini. Cook covered for about 5 minutes. Add the tomato, continue cooking for about 2 minutes. Lastly, add the basil, cover and cook another 2 minutes. Salt and pepper the mixture before serving.
*The whole grain baguettes were delish and great to soak up the “juices.” I’m not sure it was supposed to be as “juicy” considering I forgot to drain/rinse the beans. Whatevs…still good. Take a look at the pic – it looks like there is a sticker on the baguettes…Joe said it was edible, still not sure…