Lettuce-Free Baby Dill and Bean Salad
Since when does a salad need lettuce?
Most people think salads automatically require leafy greens to be called "la salade." Think again. This salad has beans, tomatoes, and an unusual substitute for romaine and iceburg: baby dill, a fragrant, delicate-tasting herb sold in most grocery stores. Don't be afraid to add more dill if you want—the more dill, the better tasting the salad! Letting the "marinade" soak into the croutons a few minutes before serving heightens the salad's natural "crunch" with a pungent nudge toward your taste buds.
- 1 can (16 ounces) dark red kidney beans, drained and rinsed
- 1 can (16 ounces) garbanzo beans, drained and rinsed
- 6 cups baby dill, washed, patted dry, and roughly chopped
- 2 cups cherry tomatoes, chopped and with juices reserved
- 3 tablespoons red wine vinegar
- 2 cups croutons, seasoned or plain
- Divide dill into 3 cups each and arrange on separate plates; refrigerate.
- Combine kidney beans, garbanzo beans, chopped tomatoes, and vinegar in medium-sized mixing bowl and let marinate for 10 minutes in room temperature.
- Top each serving of dill with 1 cup croutons. Pour 3 cups of bean and tomato "marinade" per serving on dill and croutons. Serve chilled immediately.