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Continued: Recipes: Mediterranean Dietworthy

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  • Last update: March 6, 2013 - 12:46 PM

White Bean Salad

Serves 6 to 8 as a starter.

Note: A beautiful salad for spring gatherings. From “American Grown,” by Michelle Obama.

• 1 c. dried small white beans, such as cannellini or Great Northern, or 1 (15-oz.) can

• 1 garlic clove

• 1 bay leaf

• 1/4 c. extra-virgin olive oil

• 1/2 tsp. grated lemon zest

• 1 tbsp. lemon juice

• 1/2 tsp. honey

• 1 tbsp. chopped shallot

• 1 c. snow peas or sugar snap peas

• 1/2 bunch fresh chives, chopped

• 5 mild radishes, thinly sliced

• 3 tbsp. chopped fresh basil


If you’re using dried beans, first rinse them, picking out any stones, and then place them in a bowl. Cover with cold water and soak for 8 hours or overnight, then drain beans and place in a pot. Add garlic and bay leaf and enough water to cover beans by at least 1 inch. Bring to boil, reduce heat, cover and simmer, stirring occasionally, until beans are tender, about 1 hour.

In small bowl, combine olive oil, lemon zest, lemon juice, honey and shallot to make vinaigrette. Whisk to combine.

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  • Photo credit: Patrick Onofre. Creamy Hummus from ‚ÄúKitchenability 101: The College Student‚Äôs Guide to Easy, Healthy, and Delicious Food,‚Äù by Nisa Burns.

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