Top | Salads: Beyond the Bowl
White Bean Salad with Fresh Mint and Sumac-Honey Vinaigrette
(recipe, Mindy Fox)
This citrusy salad is one I like to make an hour or two or even a day ahead, which allows the flavors to further blend. If you do get a head start, bring the dish to room temperature before serving.
The Middle Eastern spice sumac lends a pleasingly astringent taste and an added lemony flavor here. If you're new to using it, you'll find it's delicious in rice and vegetable dishes and great as a seasoning for grilled or roasted meats and fish.
Pasta, grain, bean, and rice salads, as well as "sturdy-ingredient" salads, such as many slaws, fennel, and celery-root salads, keep well (refrigerated) for days and make great leftovers.
- ½ cup finely chopped red onion
- ⅓ cup fresh lemon juice
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 cans (15 ounces each) cannellini or butter beans (or 3¼ cups cooked dried beans)
- ¼ cup extra-virgin olive oil
- ¼ cup finely chopped mint
- 2 tsp. honey
- ½ tsp. sumac
- Cayenne pepper
- In a small bowl, stir together the onion, lemon juice, salt, and black pepper. Let the mixture stand for 15 minutes.
- Rinse and drain the beans, then transfer to a large bowl.
- In a small saucepan, gently heat the oil over low heat until it is warmed through. To the beans, add the lemon-juice mixture, then the warm oil. Then add the mint, honey, sumac, and a generous pinch of cayenne pepper. Gently toss together to combine.
- If you have time, let the salad stand at room temperature for an hour, or refrigerate, covered, overnight. Bring to room temperature before serving.