White Bean Salad With Lemon and Cumin

Annacia *


This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

★★★★★ 2 votes
15 Min
45 Min
Stove Top


2 c
dried great northern beans
bay leaves
1 1/2 tsp
1/2 large
red onion, thinly sliced
1/2 c
chopped fresh italian parsley
6 Tbsp
olive oil
5 Tbsp
fresh lemon juice
1 tsp
ground cumin
1/2 tsp
cayenne pepper


1Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
2Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil.
3Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
4Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl.
5Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
6Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Other Tag: Healthy