White Bean Salad
1 photo of White Bean Salad Recipe
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
- 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
How to Make White Bean Salad
- 1Soak 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. - 2While 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.
- 3Once 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.
- 4Transfer beans to a large bowl, add the chopped tomatoes, parsley and dressing. Gently toss to coat.
Season to taste.
