White Beans Salad

It is official. I don't like parsley. I have tried to like it many times. But today, I decided to call it off. I am alright using a little bit parsley here and there. But making a salad with parsley (with 1 - 2 cups of it) is not my cup of tea or should I say herb. This is the reason you will never ever see a post on Tabouleh on this blog.

This salad is adapted from the weight watcher's magazine. I chopped parsley and was about to add it to the salad. I tasted couple of leaves and knew I would be wasting the whole salad if I added it to the bowl. Dumped it to the trash can (yes, me frugal lady also has her moments with wasting money) and used cilantro instead.

One year back - Vegan Sourdough Pancakes
Ingredients:
Northern Beans (dry) - 1 cup (soaked for 6 hours or overnight)
Cucumber - 1 medium peeled and diced
Plum tomato - 1 diced
Cilantro - chopped 1/2 - 3/4 cup
Green chillies - 2 sliced thin (optional you could use crushed black pepper instead)
Salt - to taste
Lime juice - from half a lime (about 2 TBSP)
Olive oil - 2 TBSP

Method:
Rinse the beans and cook in a saucepan with enough water till tender. Don't use pressure cooker as it will make it mushy. Add some salt towards the end. Let it cool. Drain and set aside. Toss it with the remaining ingredients and serve. You could use two cans of white beans and make this a no-cook salad. Make sure you rinse the brine water well if you use the canned beans. I used northern beans because that is what I had on hand. White beans are smaller than the northern beans in size.

Enjoy. Pin It