White Bean Salad With Lemon And Cumin Food

EASY WHITE BEAN SALAD

Steps:

• Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.
• Add lemon zest. Season with salt and pepper, then add za'atar, sumac and Aleppo pepper.
• Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

3-BEAN SALAD WITH LEMON VINAIGRETTE

Steps:

• For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
• For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
• Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.

WHITE BEAN SALAD WITH LEMON AND CUMIN

Steps:

• 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.

WHITE BEAN SALAD WITH BULGAR WHEAT

Steps:

• Prepare bulgar and set aside to cool.
• In a large bowl mix white beans, cucumber, celery, onion and parsley.
• Mix in cooled bulgar wheat.
• In another bowl or measuring cup, mix the lemon juice, olive oil salt and pepper.
• Add dressing to bean/bulgar mixture and stir to combine.
• Chill.
• Mix again before serving.

WHITE BEAN SALAD

Steps:

• Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
• Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE

Steps:

• Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
• Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
• In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
• Stir the peppers and cilantro into the beans and serve.

SHRIMP AND WHITE BEAN SALAD WITH CREAMY LEMON-DILL DRESSING

Steps:

• Combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next four ingredients (through Great Northern beans); toss well to combine.
• Combine oil, watercress, remaining 1 1/2 teaspoons lemon juice, and remaining 1/8 teaspoon salt in another bowl. Toss gently to coat.
• Divide watercress mixture among 4 plates and top each with 1 1/2 cups shrimp mixture.

WHITE BEAN SALAD WITH LEMON AND PARMESAN

Steps:

• In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
• Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
• Serve at room temperature.