Years ago, there was a vendor at the farmer’s market who made white bean salad, delicious hummus, and fantastic grape leaves. He no longer comes to the market, sadly. So, to satisfy my envie for this delicious salad, I came up with my own version. The flavor is almost exact, and just as satisfying!
White Bean Salad
1 lb dried navy beans
1 medium red onion, sliced
6 green onions, sliced (or more)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup parsley, finely chopped
2-3 tablespoons mint, finely chopped
2 teaspoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 clove garlic, grated
Salt & pepper to taste
Combine all ingredients and whisk together until combined.
Prepare lemon vinaigrette and set aside.
Sort and rinse dried beans; place in a saucepan and cover with water, bring to a boil and cook for 30 minutes. Drain, return to pan, cover with water, return to a boil, and cook until tender.
Drain beans, pour into a shallow bowl, sprinkle on parsley and mint, and pour on vinaigrette, toss gently and allow to cool to room temperature before adding olives as well red and green onions.
Serve immediately or chill overnight; allow salad to come to room temperature for best flavor.
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