Salads
Vegetarian
Vegan
Gluten-Free

White Bean Salad Draft

Name: White Bean Salad
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 servings
Ingredients: 1¾ lb dried large white beans (butter beans); 1 bunch parsley (finely chopped); 5 red onions (halved and cut into long thin strips); ½ cup vinegar; 1 cup canola oil; 1½ tsp salt (plus more to taste); black pepper (sparingly)

A salad of large white beans with red onion, parsley and vinegar, which I make ahead so it soaks up the flavors.

Cook1 hr 30 min
Rest30 min
Total2 hr
Makes10 servings
KashrutParve

What you need

Amount:10

1¾ lb dried large white beans (butter beans)
1 bunch parsley, finely chopped
5 red onions, halved and cut into long thin strips
½ cup vinegar
1 cup canola oil
1½ tsp salt, plus more to taste
black pepper, sparingly

How I make it

Cook the beans in a pot of water until they split, about 1 1/2 hours.
Drain and let cool.
Put the cooled beans in a bowl and add the onion and parsley.
Dress with the vinegar, oil, 1 1/2 teaspoons salt and a little pepper.
Let the salad stand for 30 minutes to soak up the flavors.
Taste, adjust the seasoning if needed and serve.

What I've learned

The secret is patience. I don't take the beans off the stove until every one has split; even one undercooked bean spoils the salad.
The longer the salad sits in the dressing, the better. Served right away, it misses most of its flavor.

Source: ChefEf (chefef.com)