r i p e

White Bean and Red Onion Salad    (printer friendly)
Makes about 5 cups

White Bean and Red Onion Salad1 1/2 cup dried Great Northern or other white bean, picked over
1 1/2 teaspoons salt
2 bay leaves
1 tablespoon coriander seeds, crushed coarse

2 garlic cloves
2 to 3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, or to taste

1 cup thinly sliced red onion
1/2 cup chopped fresh cilantro

1. In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

2. Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

3. In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Season WELL with salt and pepper. Salad may be made 1 day ahead and chilled, covered.

4. Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.