White Bean Salad with Lemon and Cumin
- 2 cups (14 ounces) dried Great Northern beans
- 1/2 large red onion, thinly sliced
- 1/2 cup chopped fresh Italian parsley
- 5 tablespoons fresh lemon juice
- 1/2 teaspoon cayenne pepper
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
Simple White Bean Salad
We all need a simple, hearty salad to whip up, don’t we? This simple white bean salad is just that! A few simple ingredients from your pantry, and you are good to go. No-fuss is a must for simple everyday family recipes.
Some writers have suggested that ful medames dated all the way back to Ancient Egypt. [ citation needed ]
Some evidence of the use of ful is a cache of 2,600 dried fava beans unearthed at a late Neolithic site on the outskirts of Nazareth. 
This cooking method is mentioned in the Talmud Yerushalmi, indicating that the method was used in Horn of African and Middle Eastern countries since the fourth century. Although there are countless ways of embellishing fūl, the basic recipe remains the same. Once the fūl is cooked, it is salted and eaten plain or accompanied by vegetable oil, corn oil, butter, clarified butter, buffalo milk, béchamel sauce, cured beef (basturma), fried or boiled eggs, tomato sauce, garlic sauce, tahini, fresh lemon juice, chili peppers, or other ingredients. [ citation needed ]
In the Middle Ages, the making of fūl in Cairo was monopolized by the people living around the Princess Baths, a public bath in a tiny compound near today's public fountain of Muhammad ‘Ali Pasha, a block north of the two elegant minarets of the Mosque of Sultan al-Muayyad above the 11th century Bab Zuweila gate. During the day, bath attendants stoked the fires heating the qidras, which are huge pots of bath water. Wood was scarce, so garbage was used as fuel and eventually a dump grew around the baths. When the baths closed, the red embers of the fires continued to burn. To take advantage of these precious fires, huge qidras were filled with fava beans, and these cauldrons were kept simmering all night, and eventually all day too, in order to provide breakfast for Cairo's population. Cookshops throughout Cairo would send their minions to the Princess Baths to buy their wholesale fūl. 
Fūl is prepared from the small, round bean known in Egypt as fūl ḥammām ("bath beans"). The beans are cooked until very soft. Other kinds of beans used by Egyptian cooks are fūl rūmī ("Roman", i.e. "European broad beans"), large kidney-shaped fava beans, and fūl baladī ("country beans", which are of middling size). Fūl nābit (or nābid) are fava bean sprouts, fūl akhḍar ("green fūl") are fresh fava beans, and fūl madshūsh ("crushed fūl") are crushed fava beans.
Ful medames was exported from Egypt to other parts of the Arab world, as well as other parts of Africa and Asia, but particularly to Iraq, Lebanon, israel, Syria, Jordan, Palestine, Saudi Arabia, Yemen, Somalia, Ethiopia, Eritrea, Sudan, Morocco and Libya. 
Middle East Edit
Ful is a popular breakfast dish in Syria, especially Aleppo. The fava beans are left simmering in large copper jars throughout the night, to be served from the next morning on the beans swim in tahini and olive oil, completed with a hint of red pepper paste (made from Aleppo pepper) over the top.
In Jordan, ful is made just like hummus in a form of a dip, usually made with tahini, garlic, tomato, lemon juice, ground cumin, olive oil, green peppers and salt.
In Somalia, Fuul is a staple in breakfast food. It is often served with eggs, Khubz/Ceesh bread or the traditional Somali flatbread called Laxoox/Canjeero. It is very similar to the Egyptian, Sudanese, and Saudi variants of the dish but usually spicier due to Somalis use of the Xawaash Spice mixture (Cumin, coriander, sage, peppercorn, fenugreek, turmeric, ginger, cardamom, cloves, nutmeg, and saffron).
In Morocco ful is known as bissara and consists of fava beans and split green peas (known locally as jabbana) boiled together with garlic and served with cumin and seasoning. It is particularly popular in the north of the country and is eaten during the cold winter months.
In Ethiopia (and Eritrea), ful is one of the few dishes not eaten with a pancake-like bread called injera but is served with wheat flour bread. Places serving ful and the accompanying flour bread often provide a communal kitchen for patrons seeking to bake such types of breads since flour bread is not typical in the Ethiopian or Eritrean diet. The beans are topped, or mixed with, a combination of oil and berbere.
Other regions Edit
In Malta, ful bit-tewm (beans with garlic) is usually associated with fasting during Lent and Good Friday. The beans are soaked in water overnight, cooked in oil with garlic and fresh or dried mint, then dressed with olive oil or vinegar before serving.
The meal has also travelled as far as Malaysia, in particular the state of Johore, and Singapore where it has been adapted into the local recipe kacang pool, which incorporates ghee in place of oil and minced meat.  Kidney beans and baked beans are also added to give the dish more body.
Ful medames salad (Arabic: سلطة فول مدمس ) is an Arab breakfast mezze favorite, but it is also eaten as a hearty salad. It typically consists of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt.    
Fennel and white bean salad
Got your campsite reservations at Doheny, Dockweiler or Leo Carillo? Or, since trout season is here, maybe you’ve snagged a lakeside spot in the eastern Sierra? Prime tent or RV spots may be harder to score than a table at the hottest new restaurant -- but once you’re there, fire ring at the ready, the food can be just as fabulous. More so, when you factor in appetites whetted by ocean- or pine-scented breezes.
Our camp cooking menu -- pan-fried trout, bean and fennel salad with crumbled bacon, buttermilk biscuits cooked on a stick and baked-in-the-coals fruit crisp -- is also great for day-trippers planning to linger into the evening around the campfire.
We’re not talking backpacking these recipes are designed to make the most of a couple of time-honored kitchen-on-the-range tools: a cast-iron skillet and a Dutch oven. But you don’t have to bring along the kitchen sink. The camp cook’s keys to success are smart planning and on-the-spot ingenuity.
Along with my hiking boots, a well-seasoned cast-iron skillet is the first thing I pack. It’s probably the most versatile tool in a camp kitchen. In the morning, of course, it’s what we use to make bacon and eggs or pancakes. Before cleaning up and setting off on a hike, I prepare the first dish for the evening meal, a bean salad with crumbled bacon.
Fry up some bacon in the skillet, then crumble the strips into a bowl, reserving the grease (bacon grease is wonderful -- it’ll keep at room temperature and is much more flavorful than shortening). Use a little of the reserved grease to quickly saute a couple sliced fennel heads and minced garlic, then add them to the bowl. Rinse and drain a couple cans of beans -- I like the white kidney, or cannellini, beans (Italians call them the “bean lover’s beans”) because they’re rich and buttery, and canned beans are perfect because they’re already cooked and easy to store. Toss the beans with the salad, then stir in a little lemon zest and juice and a drizzle of olive oil. Season to taste with a pinch of cumin, salt and pepper and a dash or two of hot sauce. Cover the salad and store it in a cool place until ready to serve.
In the evening I ready a fresh batch of coals and start preparations for the trout and biscuits. I stuff whole trout with a few lemon slices, some capers and a couple sprigs of parsley. They’re seasoned and dredged in a cornmeal-flour mixture, then covered loosely -- ready to go into that skillet when the coals are right.
Before the trip, I combine flour, baking powder, baking soda and salt in a resealable plastic bag. The dry mix is multipurpose and can be used for everything from hot cakes in the morning to cobbler in the evening. Right now, it’ll work great for some biscuits.
Take some dry mix and cut in a little of the reserved bacon grease. Stir in some buttermilk, making sure all of the ingredients are combined. Normally, the dough would be ready to go right now -- just portion, shape and bake. But a stronger dough is needed for the biscuits to bake on a stick directly over the hot coals. Knead the dough a good minute to make sure the structure is strong.
When the coals are super hot, each camper threads some dough onto a long stick. The sticks are either fresh-cut (“green”) or have been soaked so that they don’t burn while the biscuits toast. It’s a pretty fun way to prepare a dish, just the same as toasting marshmallows or roasting weenies. The biscuits are toasted just a few inches over the hot fire, turned occasionally for even coloring. They puff up and turn a rich golden-brown, sliding off the stick easily when done.
About THE time the biscuits are done, the coals will be ready for the trout. Heat the skillet a few minutes, then add a little more of that reserved bacon grease. Place two to three trout in the pan, careful not to overcrowd. Make sure the pan is not too hot -- you should be able to hold your hand 6 inches above it for several seconds. Keep the bottom of the pan moist with a thin film of bacon grease the fish should sizzle gently as they fry for several minutes on each side.
When you’re ready to sit down to dinner, prepare a small batch of coals for baking the dessert, a summer fruit crisp. Peel and quarter ripe peaches (they may be a little bruised from having been packed, but that’s fine), toss them with some fresh blackberries, a little orange zest and a drizzle of maple syrup and a dash of almond extract.
As with the biscuit mix, the dry ingredients are easier to manage if measured out before the trip. For this dessert, a blend of ground almonds, oats, flour, cinnamon and nutmeg go into the bag. At camp, mix in some maple syrup and softened butter and the crust is ready to go.
The crisp is assembled and baked in a camp-style Dutch oven, an indispensable tool for the outdoor cook. It’s a small, squat, heavy cast-iron or lightweight aluminum oven with a flat lid and three stubby legs. Coals are spaced on top of the lid and between the legs, heating the oven evenly so it cooks like a traditional home oven (the number of coals regulates the temperature inside). A trusty camp oven will cook stews, roasts -- even a loaf of bread.
The crisp bakes while dinner is finished and dishes are cleaned it’s ready when the sweet aroma of the peaches is almost too much to bear.
Dessert is served as we savor the rest of the evening over the rich glow of the campfire. Beach or mountains, for me it’s all about a little fresh air and the gift of good friends. The real world might as well be a million miles away.
Carrot Salad Recipe Ingredients
You only need 10 ingredients to make this carrot salad recipe:
- Carrots, of course! Use the best ones you can find. Bonus points if they’re multicolored!
- Medjool dates – I love their sweet flavor with the aromatic dressing and earthy carrots.
- Pistachios – For crunch! I recommend toasting them to bring out their nutty flavor. Add them to a small dry skillet over low heat and cook, stirring occasionally, until they’re fragrant, about 1 minute.
- Fresh cilantro and mint – If you make this salad ahead of time, wait to add the herbs until the last minute. That way, they’ll stay nice and fresh, and they won’t wilt before you eat.
- The dressing – This easy homemade vinaigrette comes together in no time! Just whisk together olive oil, lemon juice, tahini, honey, garlic, cumin, and salt in a small bowl, and season to taste.
Find the complete recipe with measurements below.
Traditional French and American carrot salad recipes call for shredded carrots, but I like to julienne mine instead. Julienned carrots have a crisper, more delicate texture than grated ones, which makes this salad fun to eat. They also look gorgeous here.
I recommend julienning carrots in one of two ways: with a julienne peeler or with a knife. I have step-by-step instructions in this post. Whatever you do, don’t use a bag of pre-cut carrots from the store. This salad shines when you make it with really sweet, crunchy carrots. Bagged ones just won’t be as good.
Lampert White Bean Salad
Thanks to my inventive client and guest chef, Courtney Lampert, we have in this salad a clever flavor combination, along with a vegan whole grain-plus-legume complete protein combination—a good counterpart to the Mexican-influenced black bean salad, found also in this recipe collection. Not all nutritionists agree, but in my experience, complementary proteins support energy and blood sugar stability better than legumes or whole grains alone. For the gluten-sensitive, millet or quinoa can be easily substituted for the bulgur or couscous. In addition to vegan protein, this recipe also offers the anti-inflammatory qualities of cumin and EVOO and the detoxification advantages of garlic, sesame tahini and, if you care to add it, pomegranate molasses.
- 1 cup dry bulgur or whole wheat couscous
- 2 cups water (1 cup if using couscous)
- 1 cup of carrot cubes (1/4 inch cubed)
- 1 bunch curly parsley, chopped fine
- 1 can cannellini beans
- 1 small onion, minced fine
- 2-3 cloves garlic, minced
- 1/3 cup red wine vinegar
- Fresh-squeezed juice from ½ to a whole lemon
- ¼ cup Extra Virgin olive oil (EVOO) or a bit more
- 3 tbsp tahini or a bit more
- 2-3 tbsp ground cumin
- Black pepper to taste
Optional Additions and Substitutions
- Millet or quinoa instead of bulgur
- A touch of salt
- A touch of pomegranate molasses
Boil 2 cups of water and pour over 1 cup of dry bulgur. Cover, allowing whole grain to hydrate for 30 minutes. Texture will be slightly chewy. (Couscous will require only 1 cup of boiling water and as little as 5 minutes to hydrate.) No further cooking is required for either of these grains.
If you choose to use quinoa or millet, no hydrating is needed. Follow the usual cooking instructions for either grain.
Rinse and chop parsley, including stems.
Mince onion and garlic. Dice carrots
Drain and rinse cannellini beans.
Combine all ingredients in a large ceramic bowl.
Add lemon, EVOO, vinegar, tahini, cumin, and black pepper.
Note: For a non-vegan twist, Chef Courtney recommends serving this salad with either grilled pollock, roasted chicken—or simply with a half-cup of plain Greek yogurt.
17 Bean Salad Recipes for Summer
The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. Even the phrase "bean salad" doesn't feel particularly inspirational you don't generally expect it to be followed up with "Yay!" or "Can't wait for that bean salad!"
But to make a bean salad that's both practical and crave-able is easier than you might think. Cook your beans well, prioritize setting up contrasts in texture and flavor, and, whatever you do, don't skimp on the vinaigrette! Beans readily soak up liquid, so they often require more (and more intensely flavored) dressing.
Ready to get cooking? Keep scrolling for 17 bean salads that you'll truly look forward to eating, including a smoky chickpea salad with bacon and Cotija, a simple pairing of plump cranberry beans and tender poached salmon, and a few seasonally suitable salads using crunchy fresh green beans.
- 1 lemon
- 2 (14.5 ounce) cans great northern beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 garlic clove, finely grated or squeezed through a garlic press
- 2 tablespoons toasted pine nuts, for serving
- 1 tablespoon minced fresh parsley, for serving
- olive oil, for serving
- Preheat your oven to 450°.
- Have the lemon and trim off the ends so they will lay flat in an oven-safe dish. Roast for 20-30 minutes then remove and let cool.
- In the bowl of your food processor, fitted with the blade, add the beans, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon halve.
- Secure the lid and process until smooth. Taste and check for seasoning.
- Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.
Bean salad recipes - 12 recipes
Back bean and corn pasta is very easy to make and always a great salad to take to any occasion!
- 1 (16-ounce) box rotini tri-colored pasta, cooked
- 2 cans black beans, rinsed and drained
- 1 small bag frozen corn, thawed
- 1 can Rotel
- 4 green onions, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup white onion, chopped
- 2 1/2 tablespoons fresh cilantro chopped
- 3/4 of a large bottle of Zesty Italian dressing
Chopped Corn & Black Bean Mason Jar Salad
A super easy way to make individual salads, whether you're entertaining or meal prepping for the week
- 5 wide mouth quart size mason jar salads
- 1 1/4 cup salsa
- 1 6 ounce container plain Greek yogurt
- 1 quart cherry tomatoes, halved
- 1 red onion, chopped
- 2 cans black beans, drained and rinsed
- 1 (12-ounce) package frozen corn, thawed
- 2 avocados, peeled and chopped
- 5 ounce block pepper jack cheese, cut into small cubes
- 4 to 5 cups romaine lettuce, chopped
- 1/4 cup or more cilantro, chopped (optional)
Vegan Antipasto Salad
Quick and easy vegan antipasto salad is a great starter for an Italian supper, and also makes a great healthy, ligh.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon-style mustard
- 1/2 tablespoon dried basil, crushed
- 1/4 teaspoon balck pepper
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 8 slices vegan ham
- 12 slices vegan pepperoni
- 2 1(5-ounce) cans garbanzo beans, rinsed & drained
- 1 cup marinated artichoke hearts
- 1 cup thinly sliced red onion
- 1/2 pitted black olives, halved
- 2 cups chopped tomatoes
Three Bean Salad
Quick and easy to make, just toss the ingredients in a bowl and let marinate for up to 6 hours
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