Salatet Fassoulia (White Bean Salad)

Name: Salatet Fassoulia (White Bean Salad)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 cups dried cannellini or Great Northern beans, soaked overnight; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup fresh lemon juice; 1 ⁄ 4 cup minced flat-leaf parsley; 1 tsp. ground cumin; 3 cloves garlic, smashed and minced into a paste; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

SAVEUR EDITORS

Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.

Ingredients

2 cups dried cannellini or Great Northern beans, soaked overnight
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup fresh lemon juice
¹⁄₄ cup minced flat-leaf parsley
1 tsp. ground cumin
3 cloves garlic, smashed and minced into a paste
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Bring beans and 6 cups water to a boil in a large pot over medium-high heat. Reduce heat to medium-low and simmer until beans are tender, about 50 minutes. Drain beans and set aside in a bowl.

Step 2

Whisk together oil, lemon juice, parsley, cumin, and garlic in a small bowl. Drizzle garlic mixture over beans, season with salt and pepper, and toss to combine. Serve bean salad cold or at room temperature.

Bring beans and 6 cups water to a boil in a large pot over medium-high heat. Reduce heat to medium-low and simmer until beans are tender, about 50 minutes. Drain beans and set aside in a bowl.
Whisk together oil, lemon juice, parsley, cumin, and garlic in a small bowl. Drizzle garlic mixture over beans, season with salt and pepper, and toss to combine. Serve bean salad cold or at room temperature.