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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 8 servings |
||
| Calories 253 | ||
| Calories from Fat 96 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 445mg | 18% | |
| Potassium 687mg | 19% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 9.6g | 38% | |
| Sugars 1.7g | ||
| Protein 10.3g | 20% | |
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White Bean Salad With Lemon and Cumin
By: Annacia
Dec 27, 2006
This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.
SERVES 8
Ingredients
- 2 cups dried great northern beans
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 large red onion, thinly sliced
- 1/2 cup chopped fresh Italian parsley
- 6 tablespoons olive oil
- 5 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
Directions
1
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.2
Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.3
Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.4
Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Beans
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: BakinBaby
On Nov 16, 2008
Great, lemon and cumin flavor. I Substituted Fresh Cannellini Beans from the garden and turned out GREAT. I tagged this recipe and what a great choice it was. Thanks for posting, this one is on it's way to my Salad Cookbook.
From: bluemoon downunder
On Nov 2, 2008
Great recipe, Annacia, but I'm also very grateful to the photographers who enticed me to try it, and suggestions from several earlier reviewers. If you're working full time, who isn't going to look for shortcuts so, yes, I used canned (cannellini) beans! I also used only 3 tablespoons of oil - which was ample - and omitted the cayenne pepper or rather substituted it with freshly ground black pepper (personal taste preference). Just loved the blend of the olive oil, lemon juice and cumin in the dressing: love all those ingredients. And I'm certainly keeping in mind Evelyn/Athens' suggestion of adding some canned tuna (or salmon, I'm thinking, and some dill) to this recipe to turn it into a fabulous summer one dish meal. Made for the Went to the Market Tag Game. Thanks for sharing this recipe!
From: Oolala
On Dec 13, 2007
From a Hannukah menu posted in Bon Appetit, Dec. 2006. Glad you saved me the trouble of posting it!
From: Engrossed
On Feb 6, 2007
WOWZERS! This is like a flavor explosion in your mouth. Cumin is one of my least favorite spices and yet I truely LOVED it in this. I used a can of beans to make it easier and boiled them with the bay leaves for 15 minutes. I used the juice of 1 lemon and only 3 tbsp of oil. I used cilantro instead of parsley which I think was an excellent choice. I also only used 1/4 tsp of cayenne as I was afraid of burning my taste buds off. I served it over romaine lettuce. I will be making this often! Thanks for a keeper recipe Annacia! Made for Zaar Tag.
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