Adapted from the NY Times by member Nancy Popkin; Nancy's 12 year old daughter inspired this recipe by requesting a cold use for Swiss chard. Serves 4 generously.

2 15-ounce cans Navy beans or other white beans
1 large farm head of chard
1/2 cup basil leaves (or other herb of your choice)
1 teaspoon or more or less to taste, grated lemon zest
2 cloves garlic
1/4 teaspoon freshly ground black pepper
1/4-1/2 teaspoon salt to taste.
Juice of 1 lemon
1/2 cup olive oil

Blanch chard by bringing a pot of water to boil. submerge chard in water and let boil for 2 minutes. Remove to a large bowl of ice and cold water. Once cool, chop chard, discarding long thick stem at the end.

Rinse beans.

Mix in a blender or food processor: herb, lemon zest, garlic, pepper, salt and lemon juice. Add the oil at a drizzle and blend until herb and garlic are totally chopped and combined.

Combine chard, beans and dressing in large bowl. Refrigerate or enjoy immediately