Dandelion and White Bean Salad with Mint and Olives Recipe

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.

No additional tips available.

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

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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.

Dandelion and White Bean Salad with Mint and Olives

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