Good Vibes Spring Bean Salad

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This spring bean salad is easy and versatile. As soon as it gets warm enough not to wear gloves, I love to roast veggies on the grill. Less dishes!

If you don’t have time to grill, this recipe is also great for using up any leftover grilled veggies from last night’s dinner or half jars of store-bought roasted veggies sitting in your fridge, like red peppers or artichoke hearts.

Little tomatoes, like cherries, grapes or plums that are getting older, are perfect for oven roasting. Simply spread on a sheet pan with salt and pepper and roast for 10 minutes at 350 degrees.

Allow veggies to cool before mixing into the salad so they retain their shape and do not turn to mush.

Serves 4-6.

3 cups white beans (Great Northern, navy or butter)

1 cup roasted asparagus, cut in ½ inch pieces

1 cup roasted peppers, diced

1 cup oven roasted tomatoes (instructions above)

½ cup pesto

2 lemons, zested and juiced

1 tablespoon parsley, finely minced

1 teaspoon roasted garlic or plain olive oil

1 teaspoon champagne (or other) vinegar

1 teaspoon good salt

1 teaspoon fresh, coarsely ground black pepper

Salt and pepper to taste

Directions

Put some good music on. As you touch the food and prepare it, imagine you are sending good vibes to all those who eat it, and that they use this energy to bring healing to the world. Thank those who grew it. Those who helped bring it to you. Thank yourself for making something new. Big ups, good vibes.

Drain beans and place in a bowl. Add vinegar, half the zest and juice from the lemon, plus salt and pepper. Use a rubber spatula to stir the beans without crushing. This allows the beans to soak up all that flavor before the oil gets added, giving the beans extra flavor. Once mixed, add the remaining ingredients. Season to taste. Place in fridge to let flavors marry. Enjoy after one hour or the next day. Try it with olives, capers, or your favorite herb.

Kevin Williams has been the chef at Roots Natural Foods, Kitchen and Juice Bar in Leominster, MA for the past six years, and spent many years before that as a chef in California, traveling and exploring the world to expand his cooking knowledge. Email him at rootschef978@gmail.com.