Pflugerville resident Janelle Green sent this month’s recipe for a spring salad that her grandmother used to make, with updated ingredients to speed its prep time. She says it can be made in under 10 minutes. Maw-Maw would make this every spring, and we’d eat it for lunch on the front porch just as nice weather would come to town. We’d sit and look at the flowers and trees that were blooming. To me, this salad is really a Rite of Spring that affirms that Winter was gone.”
Serves: 4
Ingredients
• 14.5-ounce can white beans, drained but not rinsed
• 2 tablespoons chopped red onion
• A squeeze of lemon juice
• 2 teaspoons wine vinegar (red or white)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon of combination of finely chopped rosemary, tarragon, thyme and lavender
• Salt and freshly ground pepper to taste
Directions
Let the onion marinate in lemon juice. Chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.
Combine all ingredients into a serving dish. You can serve right away or chill it for a few hours so the flavors cam come fully together.
Serve with vegetables and light salad crackers.