Best White Bean And Mint Salad Recipes

WHITE BEAN AND MINT SALAD

White Bean and Mint Salad image

Provided by Moira Hodgson

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dry white beans, like Great Northern
1 carrot, scraped
1 onion, cut into quarters
Coarse salt and freshly ground pepper
1 clove garlic
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1/2 to 3/4 cup extra-virgin olive oil
1/2 cup chopped Italian parsley
About 15 mint leaves, chopped

Steps:

Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
Add mustard and vinegar and season to taste with salt and pepper.
Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED LAMB WITH WHITE BEAN AND MINT SALAD

SEARED LAMB WITH WHITE BEAN AND MINT SALAD image

Categories Salad Bean Lamb Quick & Easy Dinner Healthy

Yield 2 servings

Number Of Ingredients 9

Ingredients

Ingredients
4 small lamb loin chops (about 1 1/2 pounds)
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1/2 cup fresh mint, chopped
1.5 tablespoon capers, rinsed and chopped
1 tablespoon red wine vinegar

Steps:

Directions Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.