Easy White Bean and Herb Salad, featuring creamy white beans, fresh herbs, and a tangy dressing of olive oil, lemon juice, cumin, and coriander.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Total Time15minutes
Servings4as a side
Calories257kcal
AutorElle
Ingredients
5tablespoonextra-virgin olive oil
juice of 1 large lemon,plus more to taste
1/2teaspoonground cumin
1/2teaspoonground coriander
sea salt,to taste
2small shallots,finely chopped
2x 400 g cans white beans (e.g. butter beans),drained and rinsed
1small bunch flat-leaf parsley,roughly chopped
1/2small bunch dill,chopped (3 tablespoons)
1/4teaspoonred chili flakes,or more to taste
Lambs lettuce or tender greens,to serve (optional)
Method
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and a pinch of sea salt until well combined. Set aside.
In a large mixing bowl, add the drained white beans. Add the shallots, parsley, and dill to the bowl. Sprinkle the red chili flakes over the bean and herb mixture.
Pour the dressing over the white bean and herb mixture. Gently toss the ingredients until the beans and herbs are evenly coated.
Taste the salad and adjust the seasoning if necessary, adding more salt, lemon juice, or chili flakes according to your preference.
Serve the white bean salad on a bed of lambs lettuce or tender greens for added freshness, if desired. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.