Name: White Bean Salad With Lemon and Cumin
Yield: 8 servings
Ingredients: 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

White bean salad with lemon and cumin in a bowl and in lettuce cups on a white platter.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

The beans for this light and lemony first course will need to soak overnight.

Recipe information

Yield
8 servings

Ingredients

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

Preparation

Step 1
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
Step 2
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.
Step 3
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.
Step 4
Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

TagsSalad White Bean Bean and Legume Vegetable Parsley Herbs & Spices Lemon Citrus Fruit Side Starter Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Simmer Passover Bon Appétit

Recipe notes

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