I wanted to make a wintery salad that would satisfy my salad cravings but not make me feel that I was eating something that transported me to the spring or summer that we have yet to enjoy. This white bean salad with a spiced lemon and Rosemary dressing suited me perfectly. It is a salad, but one with a little kick of heat and a dressing that brings these little beans to life.
I do love tinned beans. They are both useful and economical and let’s be honest, I never remember to soak my beans, and I am not sure there are many of us that do. I have every good intention to and they are a feature of my cupboard but I am seemingly incapable of thinking ahead when it comes to beans.
This is a perfect salad for cold weather and at this time of year, when there is not much happening down at the allotment, I like to turn to the store cupboard for my salad inspiration. Although I did make THIS salad (purple sprouting broccoli) last year on the blog and it is perfectly in season now if you want to have a double whammy of salad for tea!
I served this salad with some balsamic roasted chicken which I have written about HERE. Piment d’Espelette was something I discovered through reading the LOST IN AUSTEN (Kumquat & Chilli Charlotte) blog. Thank you Kit, a wonderful discovery 🙂
I am sending this over to Lavender & Lovage’s HERBS ON A SATURDAY . This month, the challenge is being hosted by LONDON BUSY BODY.
It is also going to be added to the ONE INGREDIENT linky hosted by me and co-host Franglais Kitchen this month. The Ingredient for March is The Chilli.
White bean salad with a spiced lemon & Rosemary dressing
- 450 g Cannellini beans drained & rinsed drained & rinsed
- 1/2 Lemon both zest & juice,
- 1 tsp Rosemary finely chopped
- 1 Red chilli finely chopped
- 1/2 tsp Chilli flakes/Pul Biber
- 5 Extra virgin olive oil
- 1/2 packet Feta cheese broken into cubes or chunks.
Tip the cannellini beans into a salad bowl,
Combine all the remaining ingredients (apart from the Feta cheese) into a bowl and mix them together to form the salad dressing,
Pour over the cannellini beans and stir well to coat the beans,
If possible, let the salad marinate for at least 30 minutes for the flavours to infuse. I left my salad to marinate for 6 hours and the flavour was superb,
Add the crumbled/cubed Feat to the salad and serve either on it's own or with an accompaniment of your choice.
This salad improves with a little time left to marinade in the fridge before serving. The flavours will become more pronounced and intense.