White Bean Salad with Lemon and Cumin
You can never have too many side dish recipes, so give White Bean Salad with Lemon and Cumin a try. Watching your figure? This gluten free and vegan recipe has 272 calories, 11g of protein, and 11g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of ground cumin, parsley, super northern beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Place beans in large bowl.
Add enough cold water to cover by 2 inches.
Let beans soak overnight.
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.
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.