White Bean Salad With Lemon and Cumin

Recipe by Annacia

This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

Top Review by SloppyJoe

I also used canned beans and found this recipe to be super easy to put together and so bright and flavorful! The leftovers were whizzed in the food processor with a little sour cream and made a delicious dip for veggies and whole wheat chips. Will definitely do this one again and again! Thanks for sharing!

Ingredients Nutrition


  1. Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
  2. Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
  3. Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
  4. Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

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