White Bean Salad
1 photo of White Bean Salad
By
Darci Juris
@keepitinthekitchen
1
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.
Ingredients
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2 cuncooked white beans (navy, northern, cannellini) i used two kinds together.
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1whole garlic bulb
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2 mediumtomatoes, chopped
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3 Tbspfresh parsley, chopped
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3 Tbspolive oil, extra virgin
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1 mediumlemon
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1 cgrated parmesan cheese
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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.
About White Bean Salad
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #beans
