Romaine Salad with Goat Cheese and Navy Beans
| Yield: | 4 Servings |
| Categories: | Pickles, Salads, Vegetables, Salad Dressings |
| Spicy Cumin Vinaigrette | ||
| 2 | tb | Fresh lime juice; about 1 medium lime |
| 2 | tb | Red wine vinegar |
| 2 | ts | Cumin seed; toasted and ground (or 1 teaspoon ground cumin) |
| 1 | ts | Dried red pepper flakes |
| 1 | tb | Fresh cilantro; roughly chopped |
| 1/2 | ts | Honey |
| 1 | tb | Dijon mustard |
| 1/2 | c | Olive oil |
| Salt and freshly ground pepper; to taste | ||
| SALAD | ||
| 2/3 | c | Dried navy beans; soaked overnight (or a 15-ounce can of beans) |
| 1 | Head romaine lettuce; cut into 1/2" strips | |
| 2 | Ripe tomato; cored and sliced | |
| 1/2 | c | Loosely packed fresh basil leaves |
| 4 | oz | Goat cheese |
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