This is a wonderful recipe I acquired from Chef Kate, a local chef who appears at the library for cooking classes. It’s a wonderful healthy mix of good ingredients for your body! The only changes I made were to substitute feta for the blue cheese and omit raw onion. I made the avocado dressing and will post that in a separate post – it was so yummy, I will make that dressing all by itself again! For an event, I made double the salad and one recipe of the salad dressing. It was a very good amount of food! I love the mix of beans, cheese, and crunchy and soft textures. It’s a tasty and attractive salad that is easy to prepare!
1 cup corn, either fresh or frozen
1/2 cup peas, fresh or frozen
2 cups Fresh lettuce, any kind is fine. I used baby lettuce
1/2 cup onion, sliced thinly
1 cup red peppers, juilenned
1/2 cup cucumber, peeled and diced
1/2 cup artichoke hearts, drained and diced
15 oz. can white beans, drained and rinsed
1/2 cup crumbled blue cheese (or feta, etc)
1.) In a small saucepan, cook the peas and corn. If the corn is on the cob, just slice it off with a sharp knife. Once cooked, drain and set them aside.
2.) I lined my plates with lettuce and piled up the vegetables as I cut them. You could place all the vegetables in a large bowl, toss them together and than place them on the beds of lettuce.
3.) Crumble the cheese over the vegetables, divide the beans on top, drizzle with dressing and serve.