Mediterranean White Bean Salad
Sharing this recipe with you today is so exciting! I know this is a recipe that you (and Jessica!) would really enjoy. It’s full of bright delicious flavor. Loads of crunch, protein and flavor.
It’s a great meal to serve cold or room temperature – so if you’re thinking about what to make for the upcoming holiday – this is delicious and perfect for a buffet! It’s also perfect for a light lunch.
If you haven’t cooked dried beans, here’s a quick look at the process. First you sort the beans and remove any discolored beans and an occasional pebble (though I should add I didn’t find any in these beans!). Next you’ll rinse them well and put them on the stove. After bringing the pot to a boil, turn off and cover it. Allow it to sit for two hours, then pour off the liquid, add in fresh water and boil until the beans are tender. Don’t worry, the directions are right on the back of the package.
After draining the beans, I allowed them to cool and then combined the ingredients for the salad. Tomatoes, arugula, sugar snap peas, red onions, capers and parmesan cheese – topped off with a lemony vinaigrette! It couldn’t be any easier or more delicious!
After finishing the salad I decided it needed just a bit more of bright fresh flavor and finished it off with a squeeze of lemon. The salty bite you get from the parm and capers paired with the crunch of the sugar snap peas is mouthwatering! And the creaminess of the beans and peppery bite of the arugula makes for the perfect bite!
Mediterranean White Bean Salad
- 1 lb. dried white beans
- 1/4 cup capers
- 1/2 red onion
- 1 cup arugula
- 1 cup chopped tomatoes
- 1 cup sugar snap peas
- 1 cup grated Parmesan cheese
- 1/3 cup good olive oil
- 2 whole lemons
- 1 1/2 teaspoon salt
- 3/4 teaspoon pepper
- Cook beans according to package directions, drain well and allow to cool for about 1/2 hour. Place in a large bowl. Or substitute dried beans using 4 cans white beans drained and rinsed well (no need to cook the beans).
- While the beans are cooling, chop the vegetables. Dice the onion and tomato. Clean the sugar snap peas and slice them into small bite sized pieces on the diagonal. Grate the parmesan cheese. All these ingredients along with the parmesan cheese to the bowl with the beans.
- Make the vinaigrette – zest & juice one lemon. Add the lemon juice & zest to a jar with the olive oil, salt & pepper. Shake together really well. Pour over the salad and mix to combine. This salad can be served at room temperature or chilled – perfect for a bbq!
ABOUT BOWL ME OVER
My name is Debra and I send warm greetings from Fresno, California. When I lived in Sacramento I was Jessica’s running buddy for years, now in Fresno I’ve developed a website and blog as I love to share recipes and food. I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let’s stay connected! You can find me on Facebook, Pinterest, Instagram and Twitter