Whitebeansaladwithlemonandcumin Recipes
WHITE BEAN SALAD WITH LEMON AND CUMIN
The beans for this light and lemony first course will need to soak overnight.
Categories Salad Bean Hanukkah Picnic Vegetarian Purim Lemon Kosher Vegan Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce 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.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season 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.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
WHITE BEAN SALAD WITH LEMON AND CUMIN
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.
Provided by Annacia
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce 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.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season 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.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
Nutrition Facts : Calories 253.1, Fat 10.8, SaturatedFat 1.6, Sodium 445.7, Carbohydrate 30.5, Fiber 9.6, Sugar 1.7, Protein 10.3
HOT WHITE BEAN SALAD
Make and share this Hot White Bean Salad recipe from Food.com.
Provided by daisygrl64
Categories Salad Dressings
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
- add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
- transfer contents of saucepan to a bowl.
- place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk.
- pour vinaigrette over beans, mix and serve.
WHITE BEAN SALAD WITH LEMON AND CUMIN
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.
Provided by Annacia * @Annacia
Categories Other Salads
Number Of Ingredients 9
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil.
- Reduce 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.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl.
- Season 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.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
FENNEL AND WHITE BEAN SALAD
Make and share this Fennel and White Bean Salad recipe from Food.com.
Provided by Gingerbear
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
- Marinate at room temperature 2 hours.
- Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
- Transfer to a platter or serving bowl.
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- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce 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.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season 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.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
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