• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Romaine Salad with Goat Cheese and Navy Beans

  • Recipe Submitted by on

Category: Salads, Vegetables

 Ingredients List

  • ---Spicy Cumin
  • -Vinaigrette---
  • 2 tb Fresh lime juice; about 1
  • -medium lime
  • 2 tb Red wine vinegar
  • 2 ts Cumin seed; toasted and
  • -ground (or 1 teaspoon
  • -ground cumin)
  • 1 ts Dried red pepper flakes
  • 1 tb Fresh cilantro; roughly
  • -chopped
  • 1/2 ts Honey
  • 1 tb Dijon mustard
  • 1/2 c Olive oil
  • Salt and freshly ground
  • -pepper; to taste


2/3 c Dried navy beans; soaked
-overnight (or a 15-ounce
-can of beans)
1 Head romaine lettuce; cut
-into 1/2" strips
2 Ripe tomato; cored and
1/2 c Loosely packed fresh basil
4 oz Goat cheese

In a small bowl, combine all the dressing ingredients and whisk together

Drain the dried beans, and place them in a small saucepan with enough cold
salted water to cover by about 3 inches. Bring to a boil over high heat,
then reduce the heat to a low simmer until the beans are tender but not
mushy, 1 1/2 to 2 hours. Drain, rise with cold water, and allow to cool to
room temperature. (If using canned beans, drain and rinse well).

In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the
dressing well, add just enough to moisten the ingredients (you will have
some dressing left over), and toss to coat. Crumble the goat cheese over
the top and serve.

NOTES : This salad comes from the creative mind of Andy Husbands, who was
chef at the East Coast Grill for three years. Andy is a student of the
history of food, and uses his broad knowledge of culinary history to make
interesting combinations. Here he brings a lot of Mediterranean flavors
together in an excellent combination. The dressing also makes a nice sauce
for cold pork or chicken.

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