Go Back
–+ servings
Top down view of large white bowl filled with greens and white beans topped with lemon zest sitting on white countertop
Print Recipe
4.78 from 9 votes

Garlic & Herb White Bean Salad

While this dish is completely vegetarian, the addition of the white beans could make you think otherwise! When paired with garlic and a combination of herbs, this can be a main dish or side!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Salad
Cuisine: Mediterranean
Difficulty: Easy
Method: Cooking
Servings: 6 servings
Author: Kaleb

Ingredients

  • 14 oz dried giant Greek white beans
  • 2 sprigs fresh rosemary separated
  • 10 leaves fresh sage separated
  • 8 fresh bay leaves separated
  • ½ cup olive oil
  • 1 small red onion sliced
  • ¾ tsp red pepper flakes
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 cloves garlic chopped
  • 1 small zucchini sliced in thin strips with a vegetable peeler
  • 4 oz arugula
  • 4 oz fresh Parmesan shards
  • 1 ½ tbsp lemon zest
  • 1 tbsp fresh lemon juice

Instructions

  • In a large bowl, cover the dried beans with 4 inches of water. Cover and soak in the refrigerator overnight, about 8 hours. After they are soaked, drain the beans and add them to a large stockpot with 6 cups water, 1 sprig of rosemary, 5 sage leaves, and bay leaves. Bring to a boil. Reduce to a slow boil and cook until the beans are tender and creamy on the inside, 60-90 minutes.
    14 oz dried giant Greek white beans, 2 sprigs fresh rosemary, 10 leaves fresh sage, 8 fresh bay leaves
  • Once the beans are almost finished cooking, in a large skillet heat oil over medium-low heat. Add the onion, chili flakes, salt, pepper, remaining rosemary, remaining bay leaves, remaining sage, and garlic. Cook until the onion is softened, 5 minutes.
    2 sprigs fresh rosemary, 10 leaves fresh sage, 8 fresh bay leaves, 1 small red onion, ¾ tsp red pepper flakes, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 3 cloves garlic
  • When ready, drain the beans, discard the herbs, and add the beans to the olive oil. Stir and coat the beans in the oil mixture. Remove from the heat and allow to cool for 15 minutes.
    ½ cup olive oil
  • To the slightly cooled beans, add the ribbons of zucchini, arugula, and Parmesan. Stir and serve with lemon zest, a fresh squeeze of lemon juice, and Parmesan on top.
    1 small zucchini, 4 oz arugula, 4 oz fresh Parmesan shards, 1 tbsp fresh lemon juice, 1 ½ tbsp lemon zest

Video

Nutrition

Serving: 1serving | Calories: 351kcal