A Very Herby Bean Salad
I never really plan on making this salad. It usually comes together when I have leftover herbs and vegetables sitting in the fridge that I need to use up. I always keep dried beans and quinoa in my pantry, which makes it easy to throw something together with whatever I have on hand. The only thing that takes a little extra effort is roasting the garlic. It takes some time, but adds so much flavor that I wouldn't skip it.
This is one of my favorite ways to clear out the fridge and pantry while making something I can enjoy throughout the week.
FOR THE ROASTED BEANS:
- 1 cup dried beans of your choice (I used ½ cup fava beans and ½ cup gigante beans from SIMPLi)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground white pepper
- Salt and black pepper, to taste
FOR THE SALAD
Fresh Herbs
- 1 bunch Italian flat-leaf parsley
- 1 bunch cilantro
- 3–4 sprigs fresh mint
Vegetables & Greens
- 1 cup shredded carrots
- 5 Persian cucumbers
- 8 radishes
- 2 cups arugula
- 4 cups curly kale
- 1 cup cherry tomatoes
- ½ red onion
- ½ fennel bulb
- 3 roasted bell peppers, sliced
Everything Else
- 1 cup dry quinoa
- ½ cup capers, drained
- 15–20 garlic cloves, peeled
- 1/2 cup Olive oil, enough to submerge the garlic
- 1 lemon, for massaging the greens
FOR THE DRESSING:
- 1/2 cup garlic-infused olive oil (reserved from the garlic confit)
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
Soak & Cook Your Beans
Begin by soaking your dried beans in plenty of water overnight in the refrigerator, or according to the package instructions. Once soaked, drain and rinse the beans.
Transfer the beans to a pot of fresh water and simmer until tender but still holding their shape. Cooking times vary depending on the type and size of the beans, so follow the package instructions and check for doneness. Drain well and allow them to cool slightly before roasting.
If you're using canned beans, you can skip the soaking and simmering. Just drain, rinse, and pat them dry.
Why dried beans? I prefer dried beans because they tend to hold their shape better and have a firmer bite. Canned beans can sometimes be a little too mushy for my liking. My favorite dried beans are from SIMPLi, which I usually pick up at Whole Foods.
Roast Your Beans
Preheat your oven to 400°F (205°C). Once your beans are cooked, drain them thoroughly and pat dry with a clean kitchen towel or paper towels to remove excess moisture.
Spread the beans evenly on a parchment-lined baking sheet. Drizzle with olive oil (2 tablespoons) and season with cumin (2 teaspoons), garlic powder (2 teaspoons), paprika (1 teaspoon), chili powder (1 teaspoon), white pepper (½ teaspoon), and salt and black pepper to taste. Toss until evenly coated and arrange in a single layer.
Roast on the middle rack for 30–40 minutes, tossing halfway through, until the beans are golden brown and slightly crisp on the outside while remaining tender in the center. Remove from the oven and set aside to cool slightly before assembling the salad.
Prepare the Garlic & Cook Your Quinoa
Lower the oven temperature to 350°F. Place 15–20 peeled garlic cloves in a small, oven-safe ceramic dish and pour in enough olive oil (about 1/2 cup) to fully submerge them. Roast for approximately 30–45 minutes, or until the garlic is soft, tender, and lightly golden. Set aside to cool.
While the garlic is roasting, prepare your quinoa. Rinse 1 cup of dry quinoa under cold water, then add it to a pot with 2 cups of water.
Bring to a boil, reduce the heat to low, cover, and simmer for approximately 15 minutes, or until the water has been absorbed. Remove from the heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
Set aside to cool before adding to the salad.
Prep Your Toppings & Make the Dressing
While everything is cooking, thinly slice ½ red onion and place it in a bowl of ice-cold water. Let it soak until you're ready to assemble the salad. This helps mellow out the sharpness of the raw onion while keeping it crisp.
Next, chop your remaining vegetables into small, bite-sized pieces and add them to a large bowl. I like to keep everything roughly quarter-sized so you get a little bit of everything in each bite. Finely chop your fresh herbs and set aside.
Once your garlic confit has cooled, reserve the garlic-infused olive oil for the dressing. Add the oil to a glass jar along with the juice of 1 lemon, red wine vinegar (2 tablespoons), honey (1 tablespoon), Dijon mustard (1 tablespoon), and salt and pepper to taste. Secure the lid and give everything a good shake until well combined. Taste and adjust the seasoning as needed.
Don't toss out that garlic-infused oil! It adds a subtle, savory richness to the dressing and makes good use of the oil left over from roasting the garlic.
Bring Everything Together
In a large mixing bowl, add your kale and arugula. Squeeze the juice of 1 lemon over the greens and gently massage with your hands to soften the kale.
Remove the garlic cloves from the oil and gently flatten them with the back of a spoon. Roughly chop the softened garlic and add it to the greens.
Drain the soaked red onions and pat them dry with a paper towel.
Add the onions to your salad along with the remaining chopped vegetables, fresh herbs, capers, roasted beans, and cooled quinoa. Toss everything together until evenly distributed.
Pour the dressing over the salad and toss once more to combine.
Store your leftover salad in an airtight container in the refrigerator for up to 4 days. It's a great make-ahead dish to keep on hand throughout the week for a quick lunch, side dish, or fiber-rich snack.
For the best texture, keep the dressing separate until you're ready to eat, especially if you plan on enjoying the salad over several days.
If you have leftover garlic-infused olive oil from the confit, transfer it to an airtight container and refrigerate promptly. Use within 4 days or freeze for longer storage. Do not store garlic-infused oil at room temperature.
