White Bean Salad

Darci Juris

By
@keepitinthekitchen

On a mission to eat more beans to alkaline my body, and stay healthy, I came across some bean salads that I wanted to try. This recipe is adjusted slightly to incorporate my own flavors of liking. It came out pretty tasty. Makes a great side dish, or main dish. Next time, I will be adding asparagus as well. Don't be afraid to add some chicken if you want to incorporate some meat.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Ingredients

2 c
uncooked white beans (navy, northern, cannellini) i used two kinds together.
1
whole garlic bulb
2 medium
tomatoes, chopped
3 Tbsp
fresh parsley, chopped
3 Tbsp
olive oil, extra virgin
1 medium
lemon
1 c
grated parmesan cheese
dash(es)
salt and pepper

Directions Step-By-Step

1
Soak beans overnight. Drain and rinse, discarding any bad ones.
In a large pot, bring beans (with water about 2 inches above the beans) to a boil, then reduce to simmer. Simmer for 1 to 1 1/2 hours. Drain and set aside.
NOTE: If you want to cut down the time and not cook your own beans, just buy the beans in a can, drain and rinse before using.
2
While beans are cooking, roast the garlic. Cut the top off the garlic, place on a sheet of tinfoil, drizzle with 1 tbsp olive oil, wrap in tinfoil, and roast at 400 degrees for about 30-40 minutes. Remove and let cool.
3
Once garlic is cool, squeeze out the garlic into a food processor (or blender). Zest and juice the lemon into the processor, add Parmesan cheese, salt and pepper, and blend, scraping sides once. Slowly add the remaining 2 tbsp olive oil. You are basically making a dressing for the bean salad to be tossed in.
4
Transfer beans to a large bowl, add the chopped tomatoes, parsley and dressing. Gently toss to coat.
Season to taste.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #beans