Week 10 - Heirloom Tomato, Poblano Pepper, Celery, Red Onion, Kale

Sometimes improvisation works best when cooking.  That is what happened when I came up with this bean salad recipe.  Looking for ways to use up a few things I still had in the pantry and the refrigerator when we were on vacation, I came up with this cool fresh salad.  It uses many of the things we received in our bags this week so it is a good one to share now.  Serve this atop a kale leaf and you've used five of your CRO items.  Yes, you can eat raw kale!  Just do it!

Summer Bean Salad

1 can red kidney beans, drained and rinsed (or substitute cooked black beans if you still have some from week 2)
2 sprigs mint, leaves only, chopped
1 sprig rosemary, leaves only, chopped 
1/2 Clarion River Organics poblano pepper diced (taste pepper first - make sure it is mild!  Otherwise, use a regular green pepper)  
1 stalk Clarion River Organics celery, diced 
2 scallions, chopped
1 slice Clarion River Organics red onion, diced
1/4 cup shredded carrots, 
1 Clarion River Organics heirloom tomato, diced
1 block Wildwoods brand Teriyaki tofu, cubed (or if you have any leftover teriyaki tofu from the week 10 recipe: Teriyaki Tofu with Mango Salsa)
4 large Clarion River Organics Kale leaves (cut off toughest part of stem at bottom)

For the dressing: 
2 Tbs fresh lemon juice 
1 Tbs olive oil 
1/2 tsp raspberry white balsamic vinegar (or any balsamic vinegar)
1/2 tsp dried thyme
1/2 tsp dijon mustard 

Combine all salad ingredients except kale in a bowl.  Whisk together all dressing ingredients and pour over salad.  Toss to combine.  Place one kale leaf on each plate and spoon some of the salad onto each leaf.  Serves 4.