white bean salad

★★★★★ 1 Review
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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.

★★★★★ 1 Review
serves 4-6
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For white bean salad

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

How To Make white bean salad

  • 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.