If you shopped at a farmers’ market lately you had to have seen the chard bundles piled high. Chard is delicious sauted with some tomato, garlic, and onion and then served either alongside a tender chop, steak or fish or on top of a bed of fettuccine. But I also love chard served fresh and raw…no cooking required when the leaves are this tender and sweet. Last summer I served up as a simple salad green. This week I was thinking about a salad I could take to work for my lunch but since I’ve been eating lettuce salads for over a month I was a bit bored with the salad idea. After rummaging through the refrigerator and the cabinets I came up with the idea of a bean salad with the addition of chard, sun dried tomatoes, and pine nuts. It’s not surprising that it’s pretty…all those jewel toned colors of red, yellow, and green but the flavors and textures work so well together that it is surprisingly addictive…the crunch and flavor of the chopped chard stalks and leaves, the butteriness of the beans, and the unique flavors of the sun dried tomatoes and pine nuts all held together with a good olive oil and my favorite apple vinegar from Vom Fass. I highly recommend this salad, not only for its flavor and visual appeal but also it packs a ton of antioxidants, fiber, and vitamins. This recipe makes a large batch and although the salad is not as visually impressive after the first day the flavors do improve…it makes a great lunch.

Chopped chard and bean salad
1 medium onion, diced
1 shallot, minced
3 cloves garlic, minced
1 can red beans, rinsed & drained
1 can chickpeas, rinsed & drained
1 bunch of chard, rinsed and dried, stalks chopped, leaves cut into strips
Handful of sun-dried tomatoes, chopped
1/2 cup pine nuts, lightly toasted
1/3 extra virgin olive oil
1/3 cup star apple vinegar (Vom Fass) or perhaps a balsamic

Combine all the ingredients in a large bowl and toss to combine. Taste for seasoning and adjust of necessary. Serve cold or at room temperature.