I have always had an issue with making choices, what to study (I have a double major in English and History, along with minors in both math and philosophy), what to order in a restaurant (I can't ever choose, and end up with either the same thing I always order or something totally out of the ordinary which I end up not liking at all), which book to read (I'm never reading or listening to just one book, I'm always in the middle of at least 2, but more often 3); while this issue has lessened as I've grown older, the propensity still lurks. Which would account, no doubt, for the fact that for our recent soup and salad potluck at work, I ended up making two salads and a soup because I just couldn't choose which one to make. No one complained, though, and I hope none of you mind, either, as I plan to post each of them. Today's focus is a white bean salad, which has always been a favorite of mine. It's not a super quick salad, as the beans are dried and need to be cooked; additionally, the salad tastes best if it's allowed to sit overnight or at least a few hours; however, you are rewarded with an incredibly delicious, healthy, and filling salad. It's perfect as a side to grilled fish or chicken, or just as a wonderful vegetarian entree. When I make this only for my family, I tend to add more black olives than I've listed in the ingredients, as well as more green onions, but you can certainly tailor this to your personal tastes.
White Bean Salad
Printable Recipe
1 lb dried navy beans
1 medium red onion, sliced
6 green onions, sliced (or more)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup parsley, finely chopped
2-3 tablespoons mint, finely chopped
Lemon Vinaigrette
2 teaspoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 clove garlic, grated
Salt & pepper to taste
Combine all ingredients and whisk together until combined.
Prepare lemon vinaigrette and set aside.
Sort and rinse dried beans; place in a saucepan and cover with water, bring to a boil and cook for 30 minutes. Drain, return to pan, cover with water, return to a boil, and cook until tender.
Drain beans, pour into a shallow bowl, sprinkle on parsley and mint, and pour on vinaigrette, toss gently and allow to cool to room temperature before adding olives as well red and green onions.
Serve immediately or chill overnight; allow salad to come to room temperature for best flavor.
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