Equipment
Ingredients
Base
- 500 g cannellini beans, canned, drained and rinsed thoroughly
- 50 g red onion, finely diced
- 15 g fresh mint leaves, roughly chopped
- 15 g fresh parsley, roughly chopped
Tangy Garlic Vinaigrette
- 60 ml extra virgin olive oil
- 45 ml lemon juice, freshly squeezed
- 2 garlic, minced or grated
- 10 g dijon mustard
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the canned cannellini beans in a colander and rinse thoroughly under cold water until the water runs clear. Shake off excess moisture and transfer to the mixing bowl.
In a small bowl, combine the freshly squeezed lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is fully emulsified.
Add the finely diced red onion, chopped mint, and chopped parsley to the mixing bowl with the rinsed white beans. Pour the emulsified vinaigrette over the top. Gently fold the ingredients together using a large spoon or spatula until everything is evenly coated.
Cover the mixing bowl and allow the salad to rest at room temperature for 30 minutes before serving, allowing the beans to absorb the acidic dressing and the flavors to marry.
Taste the salad and adjust the seasoning if necessary with an extra pinch of salt or a squeeze of lemon juice. Transfer to a serving platter and serve.
Chef's Notes
- The resting phase is not optional for the best culinary experience. Beans are dense and starchy, requiring time to absorb the salt and acid from the vinaigrette.
- If you prefer to cook beans from scratch rather than using canned, simmer 200g of dried white beans with aromatics until tender. Drain and dress them while they are still warm so they absorb the vinaigrette more readily.
- The Dijon mustard acts primarily as an emulsifier here, binding the lemon juice and olive oil into a cohesive dressing that clings tightly to the smooth surface of the beans.
- To customize this base recipe, consider adding halved cherry tomatoes, crumbled feta cheese (if not keeping it dairy-free), or toasted pine nuts for added textural contrast.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors meld and improve on the second day. Bring to room temperature before serving.
