Lebanese White Bean Herb Salad
Rinsed fully cooked cannellini with parsley, mint, spring onion and lemon-garlic dressing.
Preparation: 20 min · Cooking: 0 min · Total: 55 min · 2 servings
Ingredients
- 250 g Commercially canned/fully COOKED RTE cannellini, weighed AFTER rinse/drain
- 30 g Fresh parsley
- 30 ml Extra-virgin olive oil
- 10 g Fresh mint
- 30 g Trimmed spring onion
- 50 g Trimmed red bell pepper
- 30 ml Lemon juice
- 1 clove Garlic
- Salt, to taste
- 500 ml Potable cold bean-rinsing water, DISCARDED
Instructions
Use safe cooked beans
Use intact safe cans or labelled fully cooked RTE beans with valid dates. Discard suspect spoiled food; rinsing cannot rescue slime/spoilage. This is NOT a raw dried-bean recipe and canned beans are not merely described as pasteurized.
Use intact safe cans or labelled fully cooked RTE beans with valid dates. Discard suspect spoiled food; rinsing cannot rescue slime/spoilage. This is NOT a raw dried-bean recipe and canned beans are not merely described as pasteurized.
Rinse and drain
Rinse beans using the 500 ml cold-water allowance, discard water and drain from a 5-minute guide. Measure 250 g AFTER rinsing/draining, not can weight including liquid. Keep ready-to-eat tools clean.
Rinse beans using the 500 ml cold-water allowance, discard water and drain from a 5-minute guide. Measure 250 g AFTER rinsing/draining, not can weight including liquid. Keep ready-to-eat tools clean.
Rinse and drain: 300 seconds
Wash fresh produce
Wash herbs, spring onion and red pepper under running potable water and dry before chopping. Weigh trimmed amounts: 30 g parsley, 10 g mint, 30 g spring onion and 50 g red pepper.
Wash herbs, spring onion and red pepper under running potable water and dry before chopping. Weigh trimmed amounts: 30 g parsley, 10 g mint, 30 g spring onion and 50 g red pepper.
Chop gently
Finely chop the herbs/onion and dice pepper about 5 mm. Use only the listed fresh produce and clean ready-to-eat preparation surfaces.
Finely chop the herbs/onion and dice pepper about 5 mm. Use only the listed fresh produce and clean ready-to-eat preparation surfaces.
Combine all vegetables
Transfer all drained measured beans to a clean mixing bowl and add all chopped herbs/onion/pepper. Do not crush the beans or add unlisted garnish.
Transfer all drained measured beans to a clean mixing bowl and add all chopped herbs/onion/pepper. Do not crush the beans or add unlisted garnish.
Whisk complete dressing
Whisk all 30 ml lemon juice, 30 ml oil, crushed garlic and salt to taste. For half a clove mince and divide the edible garlic; do not assume a universal grams-per-clove conversion.
Whisk all 30 ml lemon juice, 30 ml oil, crushed garlic and salt to taste. For half a clove mince and divide the edible garlic; do not assume a universal grams-per-clove conversion.
Dress and fold
Pour ALL measured dressing over the beans/vegetables and fold gently with clean spatulas as needed to coat without mashing. No rigid one-toss requirement and no unmeasured extra lemon/oil.
Pour ALL measured dressing over the beans/vegetables and fold gently with clean spatulas as needed to coat without mashing. No rigid one-toss requirement and no unmeasured extra lemon/oil.
Rest in the fridge
Cover and refrigerate at 4°C or colder for 30 minutes before serving cold. Lemon dressing is flavouring, not preservation validation; keep out of room temperature during the rest.
Cover and refrigerate at 4°C or colder for 30 minutes before serving cold. Lemon dressing is flavouring, not preservation validation; keep out of room temperature during the rest.
Rest in the fridge: 1800 seconds
Check scaled amounts
Half uses 125 g drained beans, 15 g parsley, 5 g mint, 15 g spring onion, 25 g pepper, 15 ml each lemon/oil and half a garlic clove. Fourfold uses 1000 g beans/120 g parsley/40 g mint/120 g spring onion/200 g pepper/120 ml each lemon and oil/4 garlic cloves. Scale rinse too.
Half uses 125 g drained beans, 15 g parsley, 5 g mint, 15 g spring onion, 25 g pepper, 15 ml each lemon/oil and half a garlic clove. Fourfold uses 1000 g beans/120 g parsley/40 g mint/120 g spring onion/200 g pepper/120 ml each lemon and oil/4 garlic cloves. Scale rinse too.
Serve and store cold
Serve cold promptly. Keep covered at 4°C or colder for at most TWO DAYS or earlier component deadline. Refrigerate promptly; do not repeatedly warm/cool or reset an older component clock by dressing.
Serve cold promptly. Keep covered at 4°C or colder for at most TWO DAYS or earlier component deadline. Refrigerate promptly; do not repeatedly warm/cool or reset an older component clock by dressing.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Serve chilled as directed; do not repeatedly warm and cool ready-to-eat food. Follow an earlier ingredient use-by limit.
About this recipe
Rinsed fully cooked cannellini with parsley, mint, spring onion and lemon-garlic dressing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.