White Bean Salad

White Bean Salad

This vegetarian White Bean Salad meets up rapidly and effectively with simply a small bunch of fixings. It’s extraordinary for feast prep, is high in protein fixings.  Completed in a straightforward lemon dressing for a new and energetic dish, it’s an incredible base serving of mixed greens that you can redo dependent on what you have available.

12 Servings

  • 1 lb baby lima beans,dried
  • 6 cup water
  • 1 bay leaf
  • 3/4  leaf thyme,crumbled
  • 3/4 t red pepper flakes
  • 1/2 cup olive oil
  • 1 tbsp lemon rind,grated
  • 1/2 cup lemon juice,fresh
  • 2 garlic cloves
  • 1/2 cup dill,fresh
  • 1 tbsp parsley leaves
  • 1 1/2 tsp salt
  • 2 eggs,hard-cooked
  • 1 cup black olives,chopped
  • 3 green onion,sliced


  1. Soak beans overnight, or quick-soak according to package directions.
  2. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.)
  3.  Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and
    refrigerate at least 4 hours or up to a day.
  4. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs.
  5. Serve cold.

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