
When the temperature soars to 90 F and above, I’m looking with a vengeance for any way to avoid turning the stove on. Sometimes even grilling or eating outdoors sounds too warm. Shades are pulled; lights are dimmed or off and yes, the AC is on, on, on during the day. I know; it’s not perfect. BUT! It is the perfect time to be able to reach into the refrigerator and just pull out dinner right along with a can of lemony sparkling water to top off a little cold Chardonnay. If it’s all in one bowl and ready to slip onto our plates, I’m even happier. Sometimes that’s a salmon pasta salad or, if we’re really lucky, it’s a quiche defrosting from the freezer or our chilled no-cook Spicy Cucumber-Feta Soup. This week it’s a silky-crunchy and perky bean and chickpea salad I’ve named PESTO BEAN SALAD. This is nothing in the world like your great aunt’s potluck 3-Bean Salad, no matter how much you loved or hated it. (I’ve never made 3-Bean Salad myself but who knows what lies ahead?) Homemade or jarred pesto is the simple summer sauce and there are enough vegetables to satisfy every mother on the planet. Fresh mozzarella lends a chewy, decadent, fatty note and since I added cherry tomatoes, there’s more than a nod toward my adored caprese. Today, a friend asked about leftovers; would this hold a few days in the fridge? “It’s lovely,” I told her. I haven’t even needed to add more dressing or seasonings. A big stir has been all it’s wanted. Can’t ask for much more in July.
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