White Bean Salad with Lemon and Cumin

jewish salad bean hanukkah picnic vegetarian purim lemon kosher vegan bon appétit

N/A

8 servings

Source

Ingredients

2 cups (14 ounces) dried Great Northern beans

2 bay leaves

1 1/2 teaspoons salt

1/2 large red onion, thinly sliced

1/2 cup chopped fresh Italian parsley

6 tablespoons olive oil

5 tablespoons fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

8 large lettuce leaves

Method

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.

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.

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.

Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.