Mediterranean White Bean Salad
The White Teary Beans used in this salad have been provided by Romona Farms.
Sharing this recipe with you today is so exciting! I've been working with the beans from Ramona Farms for a while now. I received them about a month ago. Included in the shipment was a package of White, Brown and Black Tepary Beans and Chick-Peas too.
In a word....they are delicious! Because they digest slowly they offer sustained energy for up to 6 hours after eating them - super cool!
Also since they are drought tolerant, I'm thinking they would be a great crop here in the drought stricken valley of Central California!
To back up a bit though, when I received them I initially struggled on how to use them. I wanted to honor the ancient heritage these beans have, but wasn't sure how to do that. Then I decided the best way to do this would be to create my best recipe and I'm quite certain I have!
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 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 peas is mouthwatering! And the creaminess of the beans and peppery bite of the arugula makes for the perfect bite!
Check out these delicious beans recipes!
Mediterranean White Bean Salad
Ingredients
- 1 lb dried white beans
- ¼ cup capers
- ½ red onion
- 1 cup arugula
- 1 cup chopped tomatoes
- 1 cup sugar snap peas
- 1 cup grated Parmesan cheese
- Lemon Vinaigrette
- â…“ cup good olive oil
- 2 whole lemons
- 1 ½ teaspoon salt
- ¾ teaspoon pepper
Instructions
- Cook beans according to package directions, drain well and allow to cool for about ½ hour. Place in a large bowl
- 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!
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Nutrition
debi at Life Currents says
Oh my word this looks good. The perfect balance of healthy and delicious!
Bowl Me Over says
I love this salad, it's one of my favorites, now I'm ready to make some beans!
Stephanie says
Bean salads have always been some of my favorites. This one looks so good 🙂
Bowl Me Over says
Thanks Stephanie - we just love it! I hope you give it a try, it's so yummy!
Patty Haxton Anderson says
I love white beans and your salad sounds so delicious! Screams light summer eating while filling you up!
Bowl Me Over says
Yes!! Perfect in every way - just love this one. Thanks Patty!
Angela says
I love bean salads. They are great as a side or hearty enough for a meal. Love the flavors you've got going on in this one!
Bowl Me Over says
Thanks Angela - I'm such a fan of beans, always looking for a new way to enjoy them in a meal!
Healing Tomato says
It is true that I have never been fond of white beans, but, your recipe is making me give them a second look. Yesterday, I tried your recipe with navy beans and I have to say that I really liked it. The lemony goodness hits your taste buds with just the perfect level and it makes this whole recipe delicious.
Bowl Me Over says
Oooh Navy Beans would be delicious also - that sounds terrific Rini!
Sandra says
Nice and healthy meal and the lemon dressing sound refreshing! Great recipe!
Bowl Me Over says
Thank you Sandra!!
linda spiker says
What a beautiful recipe!
Bowl Me Over says
Thanks Linda!
peter @feedyoursoultoo says
Such a great salad wit a tangy dressing. I like all the different textures in your salad.
Bowl Me Over says
Thanks Peter, it's a lovely salad full of great crunchy flavor!
christine says
I love that you used capers in this. I have been throwing capers into everything lately. Love those little gems.
Bowl Me Over says
Me too Christine, that salty bite is the best!!!
Florian @ContentednessCooking says
This looks so full o flavor, amazing!
Bowl Me Over says
Thanks Florian, love the big punch of flavor!!
Erica Schwarz says
Ohhh don't you just LOVE lemon vinaigrettes like this? I do too. This sounds delicious - I am a vegetarian and I'm always looking for new ways to dress up a plate of beans. I especially love that you added the snap peas for crunch. YUM
Bowl Me Over says
Yay, thanks for taking the time to comment Erica!! I'm not a vegetarian, but I love a great meatless meal and these beans are soooo good!
Michelle says
Ramona's White Tepary Beans are my favorite. Good job, Deb. The salad is excellent.
Bowl Me Over says
Thank you, thank you my friend!! I owe it all to you!!!
Karen Button says
Thank you so much Debra! Beautiful and nutritious! Karen, Ramona Farms (Ramona's American Indian Foods)
Bowl Me Over says
So glad that you enjoyed the recipe Karen, it was a pleasure creating it for you & Ramona Farms! You have amazing products!
Lois says
This looks just great. Can't wait to try it.
Bowl Me Over says
Looking forward to making it for you & Dad this week!