My grand CSA adventure continues this summer, and this recipe - Lebanese Chard & Bean Salad - was provided by the newsletter writers at Driftless Organics. They have this delightful habit of sharing recipes that include (and help to use up) some of the vegetables in the accompanying CSA veggie box. This is one of those recipes. I have no idea if this is truly a Lebanese recipe or not, but I can confirm that it's a healthy salad that looks nice and tastes good.
By the way, take a look at these Dragon Tongue Beans. They are so pretty. Once cooked, they lose their nifty purple detailing (which the CSA newsletter warned me about), so I took a picture of them prepped but pre-cooked.
Lebanese Chard & Bean Salad
4 cups chard (I used some greens - arugula and purple mizuna)
1 cup green, purple or dragon tongue beans, cut into thirds
1/2 medium onion, finely sliced
1/3 cup plain yogurt
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
1/2 cup walnuts, coarsely chopped and toasted (I got lazy and didn't include these)
1/2 cup sweet peppers, very thinly sliced
Steam chard for a minute or two, until just wilted. Run under cold water to cool & drain. Arrange it on a serving platter. Steam beans for a couple of minutes, cool, drain, & place on top of wilted greens. Arrange onion & sweet pepper slices on top of beans. Mix yogurt, lemon juice and parsley together in a small bowl and drizzle over salad. Top with walnuts and extra parsley for garnish. Add toasted pita wedges for a complete meal!