Lemon and Garlic Dense Bean Salad
Our Lemon Garlic Dense Bean Salad highlights CA GROWN beans, olive oil, & vegetables in a nutritious recipe inspired by the viral trend.Don't have time to roast the garlic? No problem, you can use grated fresh garlic cloves instead. The flavor of the dressing will change slightly, but it is still delicious. Plus, you'll be ready to serve in about 20 minutes.
Ingredients
Roasted Garlic
- 1 whole head of garlic
- 2 tsp olive oil
- Pinch of salt
- Ground black pepper
Dressing
- Juice and zest of 2 lemons
- 1/2 cup olive oil
- 2 roasted garlic cloves smashed into a paste
- 1 tsp Dijon mustard
- 1 tsp kosher salt to taste
- ½ tsp black pepper
Salad
- 2 (15-ounce) cans Cannellini beans drained and rinsed
- 3 Persian cucumbers diced
- 1 cup scallions finely sliced
- 9 ounces jar baby artichokes or artichoke hearts diced
- 1 cup arugula heaped
- 1/4 cup Italian parsley
- Lemon zest from 2 lemons
- 8 ounces feta crumbled
- 1 tsp chile flakes We used Boonville Barn Calabrian Chile flakes
Optional garnish
- 2 TBSP garlic chips see note
Instructions
Make the dressing:
- Heat the oven to 400°F (200°C).
- Slice about ¼ inch (6 mm) off the top of the garlic head so the tops of the cloves are exposed. Leave the head intact.
- Place the garlic head on a piece of foil, cut side up. Drizzle the exposed cloves with olive oil and sprinkle lightly with salt if desired.
- Loosely wrap the garlic in the foil to create a sealed packet.
- Place the foil packet on a baking sheet and roast for 35–45 minutes, until the cloves are soft, golden, and fragrant.
- Let the garlic cool slightly. Squeeze the roasted cloves out of their skin.
- Combine all of the ingredients into a small jar with a tight-fitting lid. Secure the lid then shake vigorously to combine.
Make the salad:
- In a large bowl, combine the Cannellini beans, cucumbers, scallions, artichokes, arugula, parsley, lemon zest, feta, and Calabrian Chile flakes.
- Add the olive oil, lemon juice, salt, and pepper. Toss and serve with crispy fried garlic slices if desired.
Video
Notes
This salad can be stored tightly covered in the refrigerator for up to 3-5 days.
How to Make Garlic Chips:
Garlic chips can be purchased at some grocery stores, or you can make your own:
• ¼ cup thinly sliced garlic
• ¼ cup olive oil Slice your garlic as thinly as possible using a mandoline.
Add the sliced garlic and oil to a small saucepan, then heat to medium.
Stir occasionally to keep the garlic slices from sticking. Bring the oil to a simmer. Cook the garlic until the slices turn a light golden brown, about 5 minutes. Keep stirring to make sure the garlic cooks evenly.
Use a strainer to remove the chips and drain them on a paper towel. Pro tip: Don’t discard your frying oil. Store it in an airtight container in the fridge for use on roasted vegetables, among other things. Keep it in the refrigerator for up to 1 week.
Use the garlic chips immediately to garnish this dense bean salad or store in an airtight container at room temperature for 2 days.
Garlic chips can be purchased at some grocery stores, or you can make your own:
• ¼ cup thinly sliced garlic
• ¼ cup olive oil Slice your garlic as thinly as possible using a mandoline.
Add the sliced garlic and oil to a small saucepan, then heat to medium.
Stir occasionally to keep the garlic slices from sticking. Bring the oil to a simmer. Cook the garlic until the slices turn a light golden brown, about 5 minutes. Keep stirring to make sure the garlic cooks evenly.
Use a strainer to remove the chips and drain them on a paper towel. Pro tip: Don’t discard your frying oil. Store it in an airtight container in the fridge for use on roasted vegetables, among other things. Keep it in the refrigerator for up to 1 week.
Use the garlic chips immediately to garnish this dense bean salad or store in an airtight container at room temperature for 2 days.
Nutrition
Calories: 475kcalCarbohydrates: 19gProtein: 12gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 50mgSodium: 1291mgPotassium: 479mgFiber: 6gSugar: 3gVitamin A: 1230IUVitamin C: 49mgCalcium: 361mgIron: 2mg
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