White bean salad
Try our delightful white bean salad recipe. This salad is bursting with fresh flavors, including tangy lemon dressing and aromatic herbs for a satisfying dish.
Ingredients:
- 1 cup dried small white beans, such as cannellini or Great Northern, or 1 15-ounce can
- 1 clove garlic
- 1 bay leaf
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1 tablespoon chopped shallot
- 1 cup snow peas or sugar snap peas
- 1/2 bunch fresh chives, chopped
- 5 mild radishes, such as Lady Slipper radishes, thinly sliced
- 3 tablespoons chopped fresh basil
Instructions:
- 1. Begin by rinsing dried beans thoroughly to remove any impurities and then transfer them to a bowl. Cover the beans with cold water and let them soak for 8 hours or overnight. After soaking, drain the beans and transfer them to a pot. Add garlic, bay leaf, and enough water to submerge the beans by at least 1 inch. Bring the mixture to a boil, then lower the heat, cover, and simmer, stirring occasionally, until the beans reach a tender consistency, which should take about 1 hour.
- 2. Mix olive oil, lemon zest, lemon juice, honey, and shallot in a small bowl until well combined.
- 3. Once the beans are cooked, drain them thoroughly and transfer them to a medium-sized bowl. Remove the bay leaf and garlic clove. Add one-third of the prepared vinaigrette to the warm beans and toss them gently. Allow the beans to sit for 15 minutes, tossing occasionally. For canned beans, make sure to rinse and drain them before mixing with the vinaigrette.
- 4. Blanch the snow peas or sugar snap peas by boiling them in a small pot of water for 1 minute. Use a slotted spoon to transfer them to a bowl of ice water. Drain the peas, pat them dry, and slice thinly.
- 5. Combine the cooled beans, snow peas, chives, radishes, and basil in a large salad bowl. Pour the remaining dressing over the salad and toss gently. Serve the salad immediately.
Summary:
- Calories: 1973 kcal
- Fat: 58 g
- Protein: 104 g
- Carbs: 273 g
- Potassium: 8065 mg
- Magnesium: 848 mg