White Bean Salad
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Bean (dried small)1 clove
Garlic1
Bay Leaf1 cup
Extra-Virgin Olive Oil1 tsp
Lemon Zest (grated)1 tbsp
Lemon Juice1 tsp
Honey1 tbsp
Shallot (chopped)1 cup
Snow Pea3 tbsps
Basil (chopped fresh)Directions:
1
If you're using dried beans, first rinse them, picking out any stones, and place in a bowl
2
Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot
3
Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch
4
Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour
5
In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot
6
Whisk to combine
7
When the beans are done, drain them well and place in a medium bowl
8
Discard the bay leaf and garlic clove
9
Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally
10
If using canned beans, rinse and drain them, then toss with the vinaigrette
11
In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute
12
Using a slotted spoon, place them in a bowl of ice water
13
Drain, pat dry, and slice thin
14
In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil
15
Pour the remaining dressing over and toss lightly
16
Serve immediately
17
If you're using dried beans, first rinse them, picking out any stones, and place in a bowl
18
Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot
19
Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch
20
Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour
21
In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot
22
Whisk to combine
23
When the beans are done, drain them well and place in a medium bowl
24
Discard the bay leaf and garlic clove
25
Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally
26
If using canned beans, rinse and drain them, then toss with the vinaigrette
27
In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute
28
Using a slotted spoon, place them in a bowl of ice water
29
Drain, pat dry, and slice thin
30
In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil
31
Pour the remaining dressing over and toss lightly
32
Serve immediately