White Bean Herb Salad
A 15-minute Jain white bean herb salad with cannellini beans, parsley, cilantro, mint, and lemon-cumin dressing. No onion or garlic.
Ingredients
For the salad
- 1 can cannellini beans 15 oz / about 1 1/2 cups drained; rinsed and patted dry
- 1/2 cup flat-leaf parsley packed, finely chopped
- 1/3 cup cilantro finely chopped
- 2 tablespoons mint finely chopped
- 1 cup cucumber diced; Persian or English, seeded if watery
- 1/2 cup celery or red bell pepper finely diced
- 1/2 cup feta optional, crumbled; or paneer cubes
For the lemon-cumin dressing
- 1/3 cup lemon cumin dressing plus more to taste; jarred or homemade
- 1 lemon extra squeeze to finish, optional
- 1/2 teaspoon toasted cumin powder bhuna jeera
- 1 pinch chaat masala or kala namak (black salt)
- black pepper to taste
- salt to taste
- Kashmiri chili powder optional, for color
Instructions
Rinse and dry the beans
- Drain the cannellini beans. Rinse under cold water until the foam clears.
- Spread on a clean kitchen towel and pat dry. Let sit about 5 minutes while you chop.
Chop the herbs and veg
- Finely chop parsley, cilantro, and mint. Dice cucumber and celery or bell pepper.
- Add herbs and veg to a wide mixing bowl with the dried beans. Keep optional feta aside.
Dress and season
- Pour about 1/4 cup lemon-cumin dressing over the bowl. Add toasted cumin powder, chaat masala or black salt, black pepper, and salt to taste.
- Fold gently until the beans are lightly coated and the herbs cling. Taste and add more dressing or lemon if needed.
Finish and serve
- Fold in feta if using. Rest 5 minutes so the beans pick up the lemon-cumin.
- Serve cool or at room temperature.
Notes
Dry the rinsed beans thoroughly; wet beans wilt the herbs and cloud the dressing.
Start with less dressing and add; beans drink it slowly.
For lunchboxes, dress lightly and add mint and feta when you eat.
Navy or great northern beans, or rinsed chickpeas, work as a 1:1 swap.
Store leftovers airtight in the fridge up to 2 days; refresh with lemon before serving.
Tried this recipe?Let us know how it was!