Herbed Bean Salad
This vibrant cannellini bean salad combines tender beans with a flavorful herb vinaigrette, resulting in a refreshing and satisfying dish. The Mediterranean-inspired flavors of fresh thyme, oregano, basil, and lemon juice come together beautifully to create a dish that is perfect for a light lunch or a side dish for a hearty dinner. Enjoy the herby goodness in every bite of this simple and nourishing salad!
— Constant Cookbook
Ingredients
- 1 1/2 cups cannellini beans, picked over, rinsed and soaked overnight
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 shallot, finely diced
- 1 tsp. finely chopped fresh oregano
- 3 Tbs. thinly sliced fresh basil
- 2 tsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Instructions
- Drain the beans and rinse with cold water. Place in a Dutch oven and add the thyme sprigs, onion and bay leaf. Add water to cover by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, 45 to 55 minutes. Discard the thyme sprigs, onion and bay leaf. Drain the beans in a colander and rinse with cold water.
- In a large bowl, whisk together the shallot, oregano, basil, lemon juice and olive oil, and season with salt and pepper. Add the beans and stir to coat well with the vinaigrette. Adjust the seasonings with salt and pepper. Serves 4.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
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