Garlicky Bean Salad
Updated October 10, 2023
- Total Time
- 2 hours
- Prep Time
- 1 hour 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ½ cups dried pinto beans
4 ½ cups water
2 teaspoons finely chopped garlic
4 tablespoons chopped Italian parsley
⅓ cup extra-virgin olive oil
1 teaspoon salt (or to taste)
Freshly ground black pepper
Nutritional analysis per serving (6 to 8 servings)
39 grams carbs; 292 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 10 grams fiber; 305 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Soak the beans in water overnight or place in a saucepan, bring to a boil and cook two minutes. Then allow to soak for one hour.
- Step 2
Bring to a simmer and cook, partly covered, until tender, about 40 minutes. Drain.
- Step 3
Transfer beans to a bowl and gently mix with garlic, parsley, one-fourth cup of the oil, salt and pepper. Allow to cool to room temperature, about 30 minutes. Just before serving, check seasonings and drizzle on remaining olive oil.
Canned beans (cannellini or pink beans) may be substituted. Rinse the beans thoroughly before using.
Private Notes
Comments
Been making this for years. Canned beans are just as good. Sometimes I add a little lemon juice at the end.
Been making this for years. Canned beans are just as good. Sometimes I add a little lemon juice at the end.