Recipe - White Bean And Red Onion Salad

1 One half cup Dried Great Northern or
other white bean; picked
over
1 One half teaspoon Salt
2 Bay leaves
1 tablespoon Coriander seeds; crushed
coarse

FOR DRESSING
2 Garlic cloves if desired
2 tablespoon Fresh lemon juice; up to 3
One fourth cup Extravirgin olive oil; or
to taste
1 cup Thinly cut or sliced up red onion
One half cup Chopped fresh coriander
sprigs or parsley
; leaves

In a large saucepan combine beans with water to cover by 2 inches and add
salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring
occasionally and adding more hot water if necessary to keep beans covered,
1 to 1 One fourth hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking:

Mince garlic fine and in a large bowl stir together well with lemon juice
and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss
salad and season with salt and pepper. Cool salad and stir in onion and
herbs. Salad may be made 1 day ahead and chilled, covered.

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

Makes about five cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 500 Calories (kcal); 55g Total Fat; (95% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3200mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.