This super easy salad is a fantastic vegan main dish for those summer days by the pool (or when you want to invoke a little summer indoors). A quick sauté of gourmet heirloom beans in Amanda Freitag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.
Combine the ingredients for the dressing in a blender and blend on high speed 1-2 minutes until the cilantro is completely incorporated and there are no more large parts of leaves.
Drizzle olive oil in a skillet over medium heat. When it is completely heated toss in the beans and the Chica Adobo Seasoning. Sauté for about 2 minutes, remove from the heat and set aside.
Lay the romain leaves on a try so that they curl upwards, creating little cups.
Spoon the bean mixture over the lettuce.
Sprinkle on the remaining ingredients and serve alongside the dressing. I like to dress this table side to keep the salad fresh and for a more impressive presentation.
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.
