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Dandelion and White Bean Salad
Total Time
40 mins
 
Course: Salad
Cuisine: American
Keyword: dandelion, white beans
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.