Weekly Basket #7
August 2, 2018
Clockwise from the top left corner: Broccoli, cucumber, Hungarian hot wax peppers and shishito peppers, cilantro, easter egg radish, sage, yellow beans, salad mix with edible flowers and green bell pepper.
1 small head of broccoli choppped into bite-size pieces
1 cup yellow beans, chopped into bite-size pieces
1/2 cup sweet onion, chopped
1/2 fresh tomatoes, diced
1 can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1-2 hot peppers
2 Tbsp olive oil
Juice of a lime
2 cloves of garlic minced
salt and pepper to taste
Spicy Bean and Broccoli Salad
Blanch broccoli and yellow beans until colour is vibrant, about 2 minutes in boiling water. Remove from heat, drain and rinse in cold water. Mix with black beans, onions, tomatoes and cilantro. Whisk together oil, lime juice and garlic, then add to bean mixture. Season with salt and pepper to taste.