Dandelion and White Bean Salad with Mint and Olives

Name: Dandelion and White Bean Salad with Mint and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained; 1 bay leaf; Salt; 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 chopped mint; 1/2 small onion, finely diced; 8 pitted green olives, sliced crosswise 1/4 inch thick; Freshly ground black pepper

Servings: persons

1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained
1 bay leaf
Salt
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 chopped mint
1/2 small onion, finely diced
8 pitted green olives, sliced crosswise 1/4 inch thick
Freshly ground black pepper

1
Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil.
2
Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level.
3
Remove from the heat and stir in 1 tablespoon of salt.
4
Let stand for 5 minutes.
5
Drain the beans, discard the bay leaf and let cool.
6
In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes.
7
Drain and let cool, then lightly squeeze out excess water.
8
Coarsely chop the dandelion.
9
In a bowl, combine the oil, lemon zest, lemon juice and mint.
10
In a large bowl, combine the beans and dandelion.
11
Add the onion, olives and dressing; toss well.
12
Season with salt and pepper and toss again.
13
Cover and refrigerate for 1 hour.
14
Serve lightly chilled.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained, 1 bay leaf, Salt, 1/2 pound dandelion, stems discarded, and more.

Yes, Dandelion and White Bean Salad with Mint and Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!