Middle Eastern White Bean Salad


1 lb dry white beans
kosher salt and black pepper to taste
1/4 cup extra virgin olive oil
3 tbs lemon juice
5 garlic cloves, minced
1/3 cup fresh parsley, minced
1/4 cup snipped chives
2 tbs fresh mint, chopped
1 large ripe tomato, seeded and diced
butter lettuce cups for serving
lemon wedges for serving

This is a super healthy salad packed with the middle eastern flavors of olive oil, garlic, parsley, mint and lemon juice.

  • Soak the beans overnight, drain then cover them with about an inch of  fresh water.
  • Cook the beans until they are firm, but tender, about 50 minutes. Add more water if necessary.
  • Drain the beans and add to a bowl.
  • In another small bowl combine the olive oil, lemon juice, garlic, parsley, chives and mint. Season with salt and pepper and mi well.
  • Add the tomato to the beans and pour the dressing over and gently mix well.
  • Cover and refrigerate the beans for at least 1 hour before serving.
  • To serve, spoon some of the bean mixture into lettuce cups and garnish with lemon wedges.




50 min


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