White Bean Salad with Lemon and Cumin Recipe

White Bean Salad with Lemon and Cumin Recipe

  • 2 cups (14 ounces) dried Great Northern beans
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1/2 large red onion, thinly sliced
  • 1/2 cup chopped fresh Italian parsley
  • 6 tablespoons olive oil
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 8 large lettuce leaves
  1. Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
  2. 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.
  3. 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.
  4. Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
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