White Bean and Mint Salad
Updated Oct. 17, 2023
- Total Time
- 1 hour
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound dry white beans, like Great Northern
- 1carrot, scraped
- 1onion, cut into quarters
- Coarse salt and freshly ground pepper
- 1clove garlic
- 1tablespoon Dijon mustard
- 2tablespoons white wine vinegar (or to taste)
- Coarse salt and freshly ground pepper to taste
- ½ to ¾cup extra-virgin olive oil
- ½cup chopped Italian parsley
- About 15 mint leaves, chopped
For the Dressing
Nutritional analysis per serving (6 servings)
470 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 18 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
- Step 2
Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
- Step 3
Add mustard and vinegar and season to taste with salt and pepper.
- Step 4
Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.
- This is inspired by a recipe by Roger Verge.
Private Notes
Comments
I've made this countless times as a side for summer barbecue. Always a winner. Trick is not to overcook or undercook the beans. Do this by taste, not by time. Or, skip the cooking and buy good quality pre-cooked beans and rinse them before proceeding.
Added a bit of chopped onion, finely diced, seeded tomato & 1 xtra clove garlic. Go easy on the dressing — recipe makes a lot. Love this easy & adaptable bean salad.
I've made this countless times as a side for summer barbecue. Always a winner. Trick is not to overcook or undercook the beans. Do this by taste, not by time. Or, skip the cooking and buy good quality pre-cooked beans and rinse them before proceeding.
Advertisement