Dandelion and White Bean Salad

Servings: 4 servings

Author:

Salad

American

White beans dandelion

🧂 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

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.