Hearty lunch salad; use any substantial bean such as kidney, navy or Scarlett runner beans. Serves 4 as an entrée, or 8 as a side salad.
2 heads organic romaine
1 head organic radicchio
4 – 8 organic radishes, any variety
2 cups cooked Zürsun Idaho Heirloom Beans
½ organic red onion
4 oz. Drake Family Farms goat cheese
¼ cup LHF California extra virgin olive oil
Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper to taste
Coarsely chop or tear the romaine leaves.
Shred or coarsely chop the radicchio.
Chop the red onion.
Slice the radishes.
Juice the lemon. Remove any seeds or pith.
Whisk the olive oil and lemon juice with salt and pepper in a small bowl.
In a large salad bowl, combine all of the ingredients except the goat cheese. Toss with the dressing, then crumble the goat cheese on top. Serve right away.