Borlotti Bean Salad with Shaved Pecorino & Pistachios #WeekdaySupper

Borlotti Bean Salad with Shaved Pecorino Romano Cheese, Garnished with Pistachios
If you filled up on protein during the July 4th weekend, then perhaps you’re ready for a meatless Monday. Here’s a salad with creamy Borlotti beans, crisp vegetables, crunchy pistachios, and velvety Pecorino Romano cheese. This week, four other #Weekday Supper bloggers and I are here to provide supper ideas using ingredients available in your local supermarket that can be prepared in 30 minutes or less. 
It’s certainly convenient to eat dinner salads using pre-bagged lettuce, but consider using organic lettuce for your salad. I always serve organic lettuce, because non-organic lettuce is high in pesticide residues. What’s On My Food, a website and phone app by the Pesticide Action Network, published information from the USDA Pesticide Data Program, which reports that 51 pesticide residues were found on samples of lettuce. Since many mainstream supermarkets now offer organic products, including bagged salads, I think it’s worth the investment to avoid pesticides. (For best results, I suggest rinsing and spin-drying all bagged salads, including organic ones.) 

Enjoy this recipe, but don’t stop with mine. Visit the following websites (listed after the recipe) for great recipes all week long. 
Recipe: Borlotti Bean Salad with Shaved Pecorino & Pistachios (Serves Four)

4 cups organic lettuce greens (such as baby romaine), rinsed and spun dry
2 14-ounce cans Borlotti beans, rinsed and drained (substitute pinto beans)
1 pound broccoli florets, steamed (or raw)
2 cups shredded carrots
2 large peppers, red and yellow, cut into strips
4 ounces Pecorino Romano Cheese
4 ounces pistachios, chopped roughly
Dill sprigs for garnish

  1. Add lettuce to a large serving bowl. Spoon in beans and toss with clean hands (using your hands will help prevent beans from splitting.)  Add broccoli, shredded carrots, and pepper strips to lettuce and beans and toss again.
  2. Shave Pecorino over the salad and toss again, gently. Sprinkle pistachios over the salad and garnish with dill once salads are placed on serving plates.

Recipe: Dill Vinaigrette (Makes About 1 Cup)


3/4 cup Extra Virgin Olive Oil
1/4 cup apple cider vinegar
salt to taste
white pepper to taste
4 sprigs fresh dill, chopped

  1. Add olive oil, cider, salt, and pepper in a serving bowl. Whisk briskly until the oil and vinegar are blended. Taste vinaigrette and adjust seasoning to your taste.
  2. Add chopped dill and whisk again.
Veganize It!
Just omit the cheese to make this dish vegan.
Borlotti Bean Salad with Shaved Pecorino Romano Cheese, Garnished with Pistachios (2)
Remember to come back each day this week to discover more recipes for your week. Here’s a preview:

Monday – Pescetarian Journal – Borlotti Bean Salad with Shaved Pecorino & Pistachios
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Thursday – Cravings Of A Lunatic – Lightened Up Enchiladas
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa

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