White Bean Salad
2 cuncooked white beans (navy, northern, cannellini) i used two kinds together.
1whole garlic bulb
2 mediumtomatoes, chopped
3 Tbspfresh parsley, chopped
3 Tbspolive oil, extra virgin
1 cgrated parmesan cheese
dash(es)salt and pepper
How to Make White Bean Salad
- 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.
- 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.
- 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.
- Transfer beans to a large bowl, add the chopped tomatoes, parsley and dressing. Gently toss to coat.
Season to taste.