Love for Food + vegetarian recipe

vegetarian recipe

Bean Salad with Asapargus and Leeks
Start to Finish: 10 minutes
Serves: 1

Ingredients2 Leeks
1 Tbsp olive oil
1 clove garlic
1 cup of 2 inch-cuts of asparagus (steam to cook)
1/2 cup garbanzo beans
1/2 cup kidney beans
1 Tbsp goat cheese
1/4 cup chopped walnuts
2 Tbsp chopped basil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
sea salt

1. Heat a olive oil in a pan, saute leeks (diced into rings and rinsed well) with minced garlic and a dash of sea salt.
2. Rinse and strain garbanzo and kidney beans, put in bowl and mix with cut, cooked asparagus.
3. Once leeks sauteed to softness and are slightly caramelized, combine them with beans and asparagus.
4. Mix in chopped basil and sea salt to taste. Whisk balsamic vinegar and mustard in a small cup, pour over salad and toss to coat.
5. Toast the walnuts in a pan over medium heat for 2 minutes.
6. Sprinkle toasted walnuts and crumbled goat cheese over the salad.

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