Just what is it about lemon and garlic that can make a dish taste so epically flavourful? For two such humble ingredients, they sure know how to party. I’m also a card-carrying member of the white bean fan club… just kidding, it’s actually the legume fan club and I’m the president.
Juice of two lemons
2 tbsp extra virgin olive oil
3 big cloves minced garlic
1 to 2 tsp maple syrup, to taste
1/4 to 3/4 tsp salt, to taste
2 14 oz cans or 3 cups cannellini beans
1 orange or yellow pepper
one bunch parsley
3 leaves kale
1 cup grape tomatoes
1 cup cooked quinoa
In a large bowl, whisk together lemon juice, olive oil, garlic, maple syrup, and 1/4 tsp of salt.
Add the white beans to the dressing and set aside to marinate while you chop the veggies (halve the tomatoes and chop everything else, making sure to remove the rib from the kale).
Add veggies and quinoa to beans, combine, and let sit for at least 15 minutes if you can to allow the flavours to combine. Taste and add more salt, if you like.