White bean and red onion salad

1 servings

Ingredients

Quantity Ingredient
1½ cup Dried Great Northern or other white bean; picked over
1½ teaspoon Salt
2 Bay leaves
1 tablespoon Coriander seeds; crushed coarse
2 Garlic cloves if desired
2 tablespoons Fresh lemon juice; up to 3
¼ cup Extra-virgin olive oil; or to taste
1 cup Thinly sliced red onion
½ cup Chopped fresh coriander sprigs or parsley
; leaves

Directions

FOR DRESSING

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1¼ hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Makes about five cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 500 Calories (kcal); 55g Total Fat; (95% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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