Spring Navy Bean Salad

Herb Base:
3 garlic scapes
10–12 basil leaves
Finely chop scapes and basil in a
food processor.

Salad:
1½ cups cooked navy beans
⅓ cup chopped tomato
⅓ cup chopped red or green pepper
⅓ cup sliced snow, snap, or peas
¼ cup chopped cucumber or zucchini
3 Tbsp. minced red onion
2 tsp chopped oregano
Combine beans and chopped veggies in a medium bowl.

Dressing:
1–2 Tbsp. lemon juice
3 Tbsp. olive oil
Salt & pepper to taste
Whisk dressing ingredients and drizzle over salad. Toss to coat. Chill for at least 1 hour. Serve over tender greens.

Bean Prep Tips:
Dry beans (pinto, navy, black) should be stored in an airtight container. Soak overnight, or simmer in water/broth with herbs, garlic,
and onion for 40–60 minutes. Cooked beans can be frozen in portions for later use.

Recipe by Jenn Borealo , Culinary & Educational Specialist

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