This recipe makes an impressive lunch, which consisted of a white bean and tomato salad sprinkled with microgreens and oven-roasted yellow squash with a homemade pesto. For those doing a sugar detox, you already know to limit your legumes, but when you start incorporating them in again, this is a terrific and simple recipe.
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| Prep Time | 1-2 hours |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
White bean and tomato salad:
- 2 pcs tomatoes Heirloom or organic
- 1 can or 1/2 cup white beans dried
- 2 tbsp olive oil Extra-virgin
- 2 cups Microgreens
- Salt and pepper to taste
Oven-roasted yellow squash and pesto:
- 1 pc yellow squash medium size
- 1 tsp olive oil Extra-virgin
- Salt and pepper to taste
- 1/4 tsp Oregano
- 1/4 tsp garlic powder to taste
Instructions
White bean and tomato salad:
- If using dried beans, soak the beans overnight, transfer them to a pot, bring them to a boil, reduce to a simmer, cook the beans and add salt just when they start to tenderize.
- Cool the beans before serving.
- Quarter the heirloom tomatoes. Place in a bowl and sprinkle with salt, toss.
- Oven roast the tomatoes until juicy for about 30 minutes at 300°.
- Let the tomatoes stand for about 1 hour.
- Combine the remaining ingredients, saving the microgreens as an edible garnish on top.
- Toss all together gently in a large bowl.
- You can serve room temperature or cold.
Oven-roasted yellow squash and pesto:
- Slice up the yellow squash and brush over with olive oil and some salt and pepper.
- Add oregano and garlic powder if you’re into that kind of thing.
- Oven-roast them at 375-400° until tender (approximately 10-12 minutes).
- A simple pesto can be made by using 2 tbsp fresh basil or 2 tbsp fresh parsley or 2 tbsp fresh cilantro (or any combination of the three) with some olive oil, garlic, salt, pepper, blended in a blender.
