Warm Mediterranean Cannellini Bean Salad
20min
1h 10min
4
315
Chef's Note
By using the salt-soaking method and adding aromatics like rosemary and garlic to the simmering water, you transform humble dried beans into a flavor-packed protein source that far surpasses canned alternatives in both texture and taste.
Tags
Ingredients
1 cup Dried Cannellini Beans
1 tablespoon Kosher Salt
3 pieces Garlic cloves, smashed
1 sprig Fresh Rosemary
1 piece Bay Leaf
1/4 cup Extra Virgin Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Dijon Mustard
1 cup Cherry Tomatoes, halved
1/2 cup English Cucumber, diced
1/4 cup Red Onion, finely diced
1/4 cup Fresh Parsley, chopped
1/4 cup Feta Cheese, crumbled
Instructions
- 1
Spread the dried beans on a sheet pan to sort through for debris, then rinse thoroughly in a colander.
- 2
Place beans in a large bowl with 4 cups of water and 1 tablespoon of salt; soak for 8 to 12 hours.
- 3
Drain and rinse the soaked beans, then place them in a heavy-bottomed pot.
- 4
Cover beans with 2 inches of fresh water and add the smashed garlic, rosemary sprig, and bay leaf.
- 5
Bring to a very gentle simmer over medium-low heat and cook for 45-60 minutes until tender but not mushy.
- 6
While beans cook, whisk together the olive oil, lemon juice, and mustard in a large mixing bowl.
- 7
Drain the cooked beans, discarding the aromatics, and add the warm beans directly to the dressing bowl.
- 8
Fold in the cherry tomatoes, cucumber, red onion, and parsley while the beans are still warm to help them absorb the flavors.
- 9
Top with crumbled feta cheese and serve immediately.
Nutrition Information (per serving)
315
14g
38g
13g
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