Ensalada de Papas y Judias Blancas

Name: Ensalada de Papas y Judias Blancas (White Bean and Potato Salad)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: ¾ teaspoon ground cumin; ½ teaspoon salt, or to taste; Freshly ground black pepper to taste (optional); 1 small sweet yellow onion or red onion, cut into paper-thin slices; 1 (15-ounce) can small white beans such as Great Northern; ¼ cup chopped fresh parsley, preferably flat-leaf parsley; 1 garlic clove, crushed in a garlic press; ⅓ cup extra-virgin olive oil; ½ pound red potatoes, quartered; 1½ tablespoons white wine vinegar; Watercress or lettuce leaves

White Bean and Potato Salad

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

This is a great salad to serve with grilled meat or poultry. When refrigerated, it lasts for several days and seems to improve in flavor. You may want to double the recipe, just to have some on hand as leftovers!

Ingredients

½ pound red potatoes, quartered
1 (15-ounce) can small white beans such as Great Northern

Americas
Cuba
Havana
Vegan
Gluten-free
Caribbean

Method

Put the potatoes in a saucepan with enough lightly salted water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to medium-low and boil gently until tender when pierced with the tip of a knife, 20 to 30 minutes. Meanwhile, drain, but do not rinse, the beans and place the onion slices in a bowl with ice water to cover.

In a salad bowl, whisk together the vineg