Ingredients for White Bean Salad With Lemon And Cumin
- Dried Great Northern Beans
- 2 bay leaves
- 1 teaspoon salt
- Red Onion
- Fresh Italian Parsley
- Olive Oil
- Fresh Lemon Juice
- Ground Cumin
- Cayenne Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Bean Salad With Lemon And Cumin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Bean Salad With Lemon And Cumin
- Rinse 1 pound dried white beans (such as cannellini or great northern) and place them in a large bowl.
- Add enough cold water to cover the beans by 2 inches. Let them soak overnight (or for at least 8 hours).
- Drain the soaked beans.
- Transfer the beans to a heavy-bottomed large saucepan. Add 2 bay leaves and enough cold water to cover by 2 inches.
- Bring the water to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add 1 teaspoon of salt and continue to simmer until the beans are tender but still hold their shape, about 15-20 minutes more.
- Drain the beans thoroughly and discard the bay leaves.
- In a large bowl, combine the cooked beans with 1/2 cup finely chopped red onion and 1/2 cup chopped fresh parsley.
- In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the bean salad and gently toss to combine.
- Let the salad stand at room temperature for at least 30 minutes to allow the flavors to meld (or up to 2 hours).
- Arrange lettuce leaves on individual plates or a large platter.
- Spoon the bean salad onto the lettuce cups and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
7g
Carbs
10g
