Ingredients
- 5 tablespoon extra-virgin olive oil
- juice of 1 large lemon, plus more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- sea salt, to taste
- 2 small shallots, finely chopped
- 2 x 400 g cans white beans (e.g. butter beans), drained and rinsed
- 1 small bunch flat-leaf parsley, roughly chopped
- 1/2 small bunch dill, chopped (3 tablespoons)
- 1/4 teaspoon red chili flakes, or more to taste
- Lambs lettuce or tender greens, to serve (optional)
Instructions
- 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!
Nutrition
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.