One CSA member (and only one) requests fresh mint.
Mint is the thing that grows prolifically, while a groundhog steals broccoli, a deer snaps off the tops of tomato plants, and I can’t quite figure out what all those rabbits are up to, but I know it ain’t good. But mint – nobody wants the mint. I could pack dozens of bunches up a week, but alas, no one’s buying.
Except Fran, with an Italian heritage, who knows how to harness the power of minced fresh mint in all kinds of inspiring dishes.
I didn’t hear this recipe from Fran, but it instantly reminded me of her. The simple marinade brings out the robust combination of citrus mingling with mint in an easy side dish you can, and should make ahead as it only gets better while you sleep.
Cool Beans Recipe
12oz great northern or cannelini beans (cooked or canned)
1/4 cup finely chopped fresh mint
3 tbsp Extra virgin olive oil
2 tbsp lemon juice
dash of salt and a splash of pepper
Combine everything. Let sit for at least 2 hours. Serve cold or room temperature.
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