Cannellini beans with leeks

I love this simple salad. It's so easy, but very tasty. You can add different vegetables, but don't skip the leeks. They make this salad. I always get a great response when I make this dish.

Leeks, like onion and garlic, belong to the allium family. This family has amazing powers, like lowering cholesterol, improving the immune system and fighting cancer. Leeks are a good source of B6, folic acid, manganese, iron and vitamin C.


Cannellini beans with leeks
1 tbsp sesame oil
1 leek, washed, sliced
2 medium carrots, peeled into ribbons
1 small shalott, diced
1/2 lemon, juice
1/4 tsp mustard
1 tbsp white wine vinegar
1 tbsp olive oil
3 c cooked cannellini beans (or 2 cans rinsed beans)
2 medium radish, cut into matchsticks

Wash the leek thoroughly, as sand tends to hide in the leaves. Heat sesame oil over medium heat. Add the sliced leeks and cook for a few minutes. Toss in the carrot ribbons, stirring. While the leeks and carrots are cooking, make the vinaigrette. Mix the mustard, vinegar, lemon and shallot into a small dish. Mix well, sprinkle with sea salt and pepper. Let the flavors meld for a few minutes, before drizzling in the olive oil. Pour the beans and radish into a serving dish. Add the leek and carrot mixture along with the vinaigrette. Mix well. Toss with bread cubes to make a panzanella-like salad. Or enjoy over a large salad with goat cheese.