Summer Salad of Carrots, Potatoes, Sweet Potatoes, Black Eyed Peas, Canellini Beans, and FRESH herbs

I know, I know, Its the hottest New York July on record why am I using the oven? Because, dear friends, I have a window unit that I am not afraid to use when the need for a warm salad or home-made pizza strikes. When the cooking is complete, I throw open the windows and go eat in the park until the house cools down.

After a lovely trip to the New Museum for the Brion Gysin show and an afternoon planted at the Think coffee on Bowery reading Foucault (Thesis research!) I was starving, and once again not in the mood to go to yoga. Summer is making me lazy. More on that later.

When I went to the Dual-Specialty store a couple weeks ago I bought a big bag of dried black eyed peas and cannellini beans. They pair quite nicely together and pack some serious nutritional punch. Tossed with lightly roasted carrots, potatoes, and sweet potatoes in a decidedly french-inspired dressing they transform into a great meal. I especially like this salad along side some simple lemon-dressed raw kale and a pile of Maine blueberries.

Ingredients

1/2 cup black eyed peas

1/2 cup canellini beans

1 bay leaf

1/2 large sweet potato, cubed

1 Yukon Gold potato, cubed

4 large carrots, chopped into discs

2 large cloves garlic, minced

1 handful chopped fresh dill

1/2 handful chopped fresh tarragon

1/2 handful chopped fresh basil

1 T dijon mustard

1/3 cup champagne vinegar

Soak the beans in cold water for 8 hours. Rinse the beans and put in a pot with 4 cups cold water. Bring the water to a boil and reduce to a simmer. Skim any film that is sitting on the top of the water and then add the bay leaf. Simmer the beans covered for about 1 hour, until the beans are tender. Add 1/2 T of sea salt and let cool.

Preheat the oven to 400. Toss the chopped veggies in a minimal drizzle of olive oil and a little bit of salt. Roast for 25 minutes.

Drain the beans. Toss with the vegetables, add the minced garlic, and a dash of sea salt. Roast for 25 more minutes.

In a large bowl mix the mustard and the vinegar. When the beans and veggies are done (veggies lightly browned, beans firm but not dry) toss them with the dressing and the chopped herbs. Garnish with black pepper. Serve cold or warm.

Makes about 4 servings, keeps well in the fridge and will keep for 4 days or so in the fridge.