Ingredients
-
2
-
2
-
1 1/2
-
1/2
-
1/2
-
6
-
5
-
1
-
1/2
-
-
-
-
-
-
Directions
White Bean Salad With Lemon and Cumin, This is an excellent bean salad Nice as a first course for dinner or as lunch plate Times do not include soak or stand time , This was very good, but I agree with using less oil I also used canned great northern beans, cooked some bacon and cooked the onions in the bacon , This was yummy I followed other reviewers by halving the oil and sauteeing the onion I also doubled the parsley Nice combo of flavors
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Steps
|
1
Done
|
Place Beans in Large Bowl. Add Enough Cold Water to Cover by 2 Inches. Let Beans Soak Overnight. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Arrange Lettuce Leaves on Individual Plates or on Large Platter. Spoon Bean Salad Into Lettuce and Serve. |
