Herbed Bean Salad
This bean salad features cooked dried beans tossed with fresh herbs, citrus juice, and seasonings. It has a vibrant, light texture with tender beans coated in bright, tangy flavors and a colorful appearance. The dish combines simple preparation with a protein-rich result perfect for easy, refreshing servings.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Sharp knife
- Juicer or citrus reamer
Ingredients
- 1 cup dried beans (such as cannellini or navy beans) soaked overnight
- 2 cups water for boiling beans
- 1 bunch fresh herbs (parsley, basil, chives) chopped finely
- 2 large citrus fruits (lemon and orange) for juice
- 2 tablespoons olive oil extra virgin
- to taste salt
- to taste black pepper
Instructions
- Drain the soaked beans and place them in a large pot with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, about 45 minutes. Skim off any foam and check for doneness by tasting a bean.
- Drain the cooked beans and spread them on a clean towel to cool slightly. They should be tender and creamy inside, with a gentle bounce when pressed.
- While the beans are cooling, finely chop your fresh herbs and set aside. Then, cut the citrus fruits in half and juice them using a citrus reamer or juicer. Collect the juice in a small bowl.1 cup dried beans (such as cannellini or navy beans)
- In a large mixing bowl, combine the warm beans with the chopped herbs. Drizzle with olive oil and add a pinch of salt and black pepper. Toss gently to coat the beans evenly with the herbs and oil, stimulating their vibrant aroma.1 cup dried beans (such as cannellini or navy beans)
- Pour the citrus juice over the bean mixture. Toss again carefully to distribute the tangy dressing while maintaining the tender texture of the beans. The acidity brightens the flavors and enhances the freshness.1 cup dried beans (such as cannellini or navy beans)
- Adjust seasoning with more salt or pepper if needed. Let the salad sit for 10 minutes to allow the flavors to meld and the beans to absorb the dressings beautifully.
- Give the salad a final gentle toss before serving. It should appear colorful, with vibrant herbs and glistening beans. The texture will be tender beans coated in bright, tangy dressing, ready to enjoy.
