Table of Contents
Summer salad weather has arrived, yay! I equally love fresh and light side salads as well as the fulfilling, full-meal salads, like this one. A a delightful dish that combines the freshness of garden vegetables with the hearty goodness of beans. This salad is perfect for lighter meals or as a side dish, offering a refreshing twist that’s sure to impress.
Every other week, I try to challenge myself to make a new meal, something I have not made before. This is one of them.
Why challenge yourself to make a new meal every week?
Challenging yourself to create a new meal every week can be a transformative experience, both in the kitchen and within your own personal growth. There are a couple of reasons for this, let me try to explain how I feel about this:
Being more creative and feeling more creative! It gives you the chance to explore different cuisines, experiment with ingredients, and try your hand at various cooking techniques, even (although, I need to venture into this part more often, I admit). This not only keeps your meals a little more exciting but also helps develop your culinary skills over time.
Introducing a new dish each week (or every other week) can significantly improve your nutrition intake too. A new variety can lead to better overall nutrition as you add different or new to you fruits, vegetables, grains, and proteins that you may not have tried before, or not in a new dish.
Finally, mastering a new recipe each week will provide you with a sense of accomplishment. When you successfully create a dish you’ve never tried before, it feels great, it’s really confidence boosting!
What’s fantastic about this minty courgette, leek and beans salad?
The combination of the star ingredients! Just chef’s kiss! The courgettes bring a crisp, slightly sweet texture, while the leeks add a mild onion flavor that complements the dish beautifully. These beans are packed with protein and fiber, making the salad both nutritious and satisfying. The fresh mint is finely chopped and sprinkled throughout the salad will bring the whole dish together and adds a lively twist.
Variations to this minty courgette, leek and beans salad
- You can use different beans like butter beans, but I like to keep it soft, white beans
- Black olives would also go well
- For those, who really can’t cope with fully vegan meals and NEED some cheese added as a bare minimum to anything, you can use feta cheese crumbled on the top
- Milt flowers are lovely as decoration, but when not in bloom, you can use anything else or nothing
- Different herbs like chives, basil or oregano would also suit
How long can this minty courgette, leek and beans salad last in the fridge?
Not very long. You can fridge it for the next day, but because the vegetables are mostly grilled, they will loose their freshness and crunchiness.
Can it be put in the freezer?
No, also not suitable for freezing.
Minty Courgette and Leeks Salad with Cannellini Beans
Ingredients
For the salad
- 1 large leek sliced
- 1 large courgette halved and thickly sliced
- 1 400g can of cannellini beans or other white beans, drained and rinsed
- 1 handful fresh mint chopped
- handful pitted olives
- 2-3 tsp capers I used the ones preserved in salt
- 2 tbsp olive oil
For the dressing
- 1 lemon juiced
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp dark brown sugar or honey
- salt and pepper to taste
Instructions
- Prepare the vegetables and using the same pan (no need for two!) first grill the courgette for about 10 minutes on medium heat and then the leek.
- Drain and wash the beans in the meantime, chop the fresh mint and prepare the dressing.
- Once the leek and courgettes are cooked, mix everything together in a bowl.Season with salt and pepper.You can serve it hot or cold.
If you liked this recipe idea, check out my other salads
Grilled Pear and Fresh Goats Cheese Salad
Wholewheat Couscous With Roasted Butternut Squash And Kale Salad (Vegan)
Freekeh Salad with Rainbow Beets and Feta Yogurt Dressing
Yummiest Superfood Salad Recipe
Minty Courgette and Leeks Salad with Cannellini Beans
Ingredients
For the salad
- 1 large leek sliced
- 1 large courgette halved and thickly sliced
- 1 400g can of cannellini beans or other white beans, drained and rinsed
- 1 handful fresh mint chopped
- handful pitted olives
- 2-3 tsp capers I used the ones preserved in salt
- 2 tbsp olive oil
For the dressing
- 1 lemon juiced
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp dark brown sugar or honey
- salt and pepper to taste
Instructions
- Prepare the vegetables and using the same pan (no need for two!) first grill the courgette for about 10 minutes on medium heat and then the leek.
- Drain and wash the beans in the meantime, chop the fresh mint and prepare the dressing.
- Once the leek and courgettes are cooked, mix everything together in a bowl.Season with salt and pepper.You can serve it hot or cold.