[donotprint]It’s that time again, my friends … time for another installment of The Secret Recipe Club!
I first began participating in The Secret Recipe Club last month. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have – shhhh, it’s a secret! – until you finally post about the blog you were assigned and the recipe you chose.
This month, my Secret Recipe Club assignment was Liv Life, a blog that chronicles blog author Kim’s “attempts at living life to its fullest through food, photography, and travel.”
I love Kim’s story of how she began cooking. She writes, “17 years ago, I began cooking for my husband. After 7 days of pasta cooked 6 different ways, he arrived home from an errand with a cookbook in hand, suggesting that I might want to spread my wings and try a different dish. Unbeknownst to him, he had just started a collection that 17 years later is still growing!” I too love my cookbook collection so I felt an instant connection with Kim.
Kim has a ton of delicious looking recipes on her site, and it was really difficult to choose just one to make. Since our BBQ team, Serious Que, was gearing up to practice for an upcoming competition, I decided to choose a healthy side dish to balance out the pounds (and pounds!) of meat that we’d be making. Using that criteria to narrow down my choice, I settled on Kim’s recipe for cherry tomato salad with beans, blue cheese, and arugula.
One of the great things about The Secret Recipe Club is that it’s okay to adapt or change your chosen recipe to fit your own tastes and lifestyle. Knowing the palates of my BBQ cohorts, I made a few adaptations to Kim’s recipe, but kept the notion of a cherry tomato salad with beans firmly intact.
The verdict? A quick, easy, and delicious salad that’s a perfect choice to accompany barbeque, to take to a neighborhood picnic, or to serve as part of a healthy summer menu.
As evidenced by the options above, it’s a very versatile dish. It would also make a great side dish for grilled chicken or fish or as a topper for a healthy green salad … which is exactly what I’m going to do with my leftovers and some arugula tonight … just like Kim did with hers! Enjoy!
Cherry Tomato and White Bean Salad
- 2 pints cherry tomatoes, halved
- 1 can cannellini beans, drained and rinsed
- 1 jar (8 ounces) marinated artichoke hearts, halved
- 1/2 jar (4 ounces) roasted red peppers, thinly sliced
- 4 ounces feta cheese, crumbled
- 3 tablespoons white balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
1. In a medium bowl, combine the tomatoes, beans, artichoke hearts, red peppers, and feta cheese. Drizzle with the olive oil and vinegar and toss lightly to coat.
2. Season with salt and pepper and taste; adjust seasonings if necessary.
3. Serve immediately or chill in refrigerator for a few hours to allow the flavors to meld.
[donotprint]P.S. To learn more you about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up![/donotprint]