Cooking with herbs from your garden
Chef John Fletcher from Lobby Bar & Bistro visited Good Day Atlanta and cooked up Gluten Free Moroccan white bean salad with sweet basil, cilantro and vegetables!
2 cups of white beans, rinsed and drained
1/2 red bell pepper, diced
1 tbs. pickled jalapeno, diced
1/2 red onion, diced
1/4 cup cucumber, peeled, seeded and diced
1 Roma tomato, diced
1/3 cup dried cranberries, or raisins
1 tbs. fresh basil, chopped
1 tbs. EVOO
1/3 cup Greek yogurt
1 tsp. salt
1 tsp. ground turmeric
1/2 tsp ground cumin
juice of 1 lemon
Fresh ground pepper
Mix all the ingredients in a bowl, cover and chill for at least 30 minutes. Serve as a side dish.
Variation: Replace the white beans with garbanzos, or fava beans. Omit yogurt for a vegan version.