Five-Minute Bean Salad
It’s remarkable what you can do with a few fresh herbs and some lemon zest. Exhibit A: This five-minute bean salad recipe from Heidi Swanson’s new cookbook, Super Natural Simple. It’s effortless and elegant (and starts with canned beans).
“This bean salad is a perfect accompaniment to a meal-size green salad and a platter of summery roasted vegetables,” Swanson writes. “Use 4 cups of your favorite cooked heirloom beans as an alternative to canned beans. When I have extra time and gigante or corona beans on hand, I like to pan-fry them in a bit of olive oil until they’re golden-crusted, then proceed with the recipe from there.”
And while the recipe calls for marjoram (which has a slightly floral flavor), Swanson says fresh oregano is an equally vibrant plan B.
Reprinted with permission from Super Natural Simple. Copyright © 2021 by Heidi Swanson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
Two 15-ounce cans white beans, drained and rinsed
¼ cup marjoram or oregano leaves
¼ cup fresh flat-leaf parsley
3 garlic cloves
¼ teaspoon fine-grain sea salt
⅓ cup extra-virgin olive oil
½ cup toasted sliced almonds, divided
Finely grated lemon zest, to serve
1. Place the beans in a medium serving bowl.
2. In a blender, combine the marjoram, parsley, garlic, salt and oil. Pulse until smooth. Toss the dressing with the beans and ¼ cup of the almonds.
3. Serve the salad topped with the remaining ¼ cup almonds and the lemon zest.