Dandelion and White Bean Salad

Name: Dandelion and White Bean Salad
Total time: 40 min
Ingredients: 1 1/4 cups dried white beans (1/2 pound, such as cannellini, soaked overnight and drained); 1 bay leaf; sea salt to taste; 1/2 pound dandelion (stems discarded); 1/3 cup extra-virgin olive oil; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 3 tablespoons fresh mint (chopped); 1/2 small onion (finely diced)

I am a huge dandelion fan, not only for its health benefits but also bitter flavor; and this dandelion and white bean salad is an easy and delicious way to enjoy this fabulous green. This recipe is a great introduction to people that don’t know how to eat dandelion. It is quick and makes a wonderful warm or cold salad.

Dandelion, mint, lemon zest and olives all share bitterness in their own way, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this perfect-for-late-fall salad. If you are considering saving time, use a high quality canned cannellini beans instead of cooking them from scratch. You might need 2 to 3 cups of cooked beans.

Dandelion and White Bean Salad

cooking the beans

In a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.

In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.

In a bowl, combine the oil, lemon zest, lemon juice, and mint. In a large bowl, combine the beans and dandelion. Add the onion, olives, and dressing; toss well. Season with salt and pepper to taste. Cover and refrigerate for 1 hour. Serve lightly chilled.

Dandelion and White Bean Salad

Course Salad

Cuisine American

Keyword dandelion, white beans

Total Time 40 minutes

Servings 4 servings

Ingredients

1 1/4 cups dried white beans 1/2 pound, such as cannellini, soaked overnight and drained
1 bay leaf
sea salt to taste
1/2 pound dandelion stems discarded
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons fresh mint chopped
1/2 small onion finely diced

Instructions

Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level.
Remove from heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.
In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.
In a bowl, combine the oil, lemon zest, lemon juice, and mint. In a large bowl, combine the beans and dandelion. Add the onion, olives, and dressing; toss well. Season with salt and pepper to taste. Cover and refrigerate for 1 hour. Serve lightly chilled.