Lime-Marinated White Bean Salad
This delicious salad recipe comes from Robin Robertson's Vegan Fire and Spice cookbook that I reference often.
This recipe is Peruvian and is normally made the exact same way, but with scallops or white fish in place of the white beans for a ceviche salad. I'm not a big ceviche fan (raw fish "cooking" in lime), but I did like this salad quite a bit.
You start by rinsing and draining well a can of white beans. I used white cannellini beans.
Toss the beans with lime juice, salt and cayenne. Cover and refrigerate 1 hour.
Make up a dressing by combining parsley, scallion, capers, and olive oil.
If you want to use tomato as well, add in 1 chopped tomato at this point.
Place salad greens in a serving bowl, or on individual salad plates.
Top with un-drained marinated beans, and then drizzle the dressing on top.
Tangy, a touch spicy, fresh and delicious.
This salad disappeared quickly with the rest of our dinner!
Double click to print as a 5x7 recipe card.