White Bean Salad with Lemon and Cumin
A refreshing Mediterranean-style bean salad featuring tender Great Northern beans tossed with red onion, parsley, and a zesty lemon-cumin dressing, served on crisp lettuce leaves.
Ingredients
- •2 cups dried Great Northern beans
- •2 leaves bay leaves
- •1½ teaspoons salt
- •½ large red onion
- •½ cup fresh Italian parsley
- •6 tablespoons olive oil
- •5 tablespoons fresh lemon juice
- •1 teaspoon ground cumin
- •½ teaspoon cayenne pepper
- •8 leaves lettuce leaves
Cooking Instructions
- 1.
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
720 min
- 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.
45 min
- 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.
10 min
- 4.
Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
5 min
