White Bean and Red Onion Salad

1. 1

   In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds.

2. 2

   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.

3. 3

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

4. 4

   In a colander drain beans, discarding bay leaves, and add to dressing.

5. 5

   Toss salad and season with salt and pepper.

6. 6

   Cool salad and stir in onion and herbs.

7. 7

   Salad may be made 1 day ahead and chilled, covered.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.