Yellow Eyed Beans Makes Hearty Luncheon Salad

Warm Yellow Eyed Beans served over fresh spring greens


No Skinny Rabbits Here!



Heirloom Bean and Spring Mixed Greens Salad

I crave salads in winter. But sometimes I want something a little more hearty than a “Rabbit’s Ration” of endive. Seriously, feed me already!

Last week for Meatless Monday, I blogged about my affinity for Yellow Eyed Bean Soup. This Meatless Monday I take the protein rich legumes a step further.

Quick Warm Bean Salad

Line a bowl with some fresh spring greens. Hopefully, you’ve grown these yourself. It’s easy!

Next, warm up some leftover white beans. I like Yellow Eyed beans leftover from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo inspired Senate Bean Soup Recipe but cannellini beans would work too.

Ladle up a cup or so of warmed heirloom beans over greens.You may want to drain off the potlikker – or not. Your call.

Garnish with pickled peppers and perhaps a light shredding of a mild cheese.

Sometimes I like a few ribbons of preserved lemons.

Here in the barn , we add a dash of homemade hot sauce to this type of salad…but that’s up to you!

Hope you honey bunnies enjoy!

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Heirloom Bean Recipes
Senate Bean Soup with Yellow Eyed Beans
Salad Recipe

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.