Garlicky Bean Salad
Updated Oct. 11, 2023
- Total Time
- 2 hours
- Prep Time
- 1 hour 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2½cups dried pinto beans
- 4½cups water
- 2teaspoons finely chopped garlic
- 4tablespoons chopped Italian parsley
- ⅓cup extra-virgin olive oil
- 1teaspoon salt (or to taste)
- Freshly ground black pepper
Nutritional analysis per serving (8 servings)
292 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 1 gram sugars; 13 grams protein; 305 milligrams sodium
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.
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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.