Garlic & Herb White Bean Salad

Top down view of large white bowl filled with greens and white beans topped with lemon zest sitting on white countertop

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!

Course Salad

Cuisine Mediterranean

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 351kcal

Author Kaleb

Ingredients

14 oz dried giant Greek white beans
2 sprigs rosemary
10 leaves sage separated
8 fresh bay leaves separated
½ cup olive oil
1 small red onion sliced
¾ tsp chili flakes
2 tsp salt
1 tsp 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 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.
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.
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.
To the slightly cooled beans, add the ribbons of zucchini, arugula, and Parmesan. Stir and serve with a fresh squeeze of lemon juice, lemon zest, and Parmesan on top.

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