This Bean Salad is perfect for spring

White BEan salad

Serves 4 people

1 can Great Northern Beans: if you have access to either fresh beans or dried beans, please cook them accordingly

1 cup Diced Feta Cheese, I like Greek feta, strained

1 cup Sliced Persian Cucumber

1 cup Cut Cherry Tomatoes in quarters

1 ea Scallion Sliced fine

1 sprig of Picked Mint Leaves, chopped

1 sprig of Italian Flat-leaf parsley, chopped

2-3 ea Ramps, cleaned finely chopped

1/2 bunch Blanched and sliced Asparagus

3-4 ea Baby Carrots, sliced for the crunch!

1-2 ea Sliced Radishes

1-2 ea Juiced Lemon

1/3 cup Olive oil

1/2 tsp Salt - with the feta in this salad, you might need more or less salt.

2-3 cranks on the Black Pepper Mill (you can find one here)

Toss all ingredients together and allow to sit in refrigeration, for about 1 hour. This is a perfect prepare-ahead salad that people will love.

Again, use what you have available, and switch out the beans for brown rice or quinoa. Anything goes it is your kitchen, make it tasty!