Whitebeansaladwithlemonandcumin Recipes

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WHITE BEAN SALAD WITH LEMON AND CUMIN



White Bean Salad with Lemon and Cumin image

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

2 cups (14 ounces) dried Great Northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
8 large lettuce leaves

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



White Bean Salad With Lemon and Cumin image

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

2 cups dried great northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

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

WHITE BEAN SALAD WITH RED ONION AND PARSLEY



White Bean Salad with Red Onion and Parsley image

Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.

Provided by BeckyF

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (19 ounce) can white kidney beans, drained
1/2 red onion
3/4 cup sliced radish
3 cloves garlic, minced
1/4 finely chopped fresh parsley
salt and pepper
red leaf lettuce
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup vegetable oil
1 teaspoon chopped tarragon (optional)
1 teaspoon chopped chives (optional)
1 teaspoon chopped parsley (optional)

Steps:

  • WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
  • Thinly slice onion and separate into rings.
  • In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
  • Season with salt and pepper to taste.
  • (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
  • Makes 4 to 6 servings.
  • CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
  • Cover and refrigerate for up to 1 weel.
  • Makes about 1 cup.
  • KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
  • RECIPE CAN BE DOUBLED.

Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6

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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.
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