Garlic Marinated White Beans w/Celery and Parsley Salad

Name: Garlic Marinated White Beans w/Celery and Parsley Salad
Ingredients: 8 oz (230 g) white beans (chickpeas also work well), soaked in water overnight; 8 oz (230 g) white beans (chickpeas also work well), soaked in water overnight; ½ cup (120 ml) olive oil; 5 confit garlic cloves (1 oz | 30 g); ½ cup (120 ml) sherry or red wine vinegar; ½ cup (120 ml) sherry or red wine vinegar; 1 Tbsp (15 g) mustard (whole-grain or Dijon are my favorites); 2 tsp (12 g) salt; 1 Tbsp (15 g) mustard (whole-grain or Dijon are my favorites); 1 Tbsp (15 g) mustard (whole-grain or Dijon are my favorites); 1 head (8 oz | 230 g) celery, cut into thin slices; 1 bunch parsley (2.4 oz | 1½ cups | 68 g), roughly chopped

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

I prefer cooking dried beans for this dish because the beans will absorb more of the vinaigrette flavor if they are given time to cool in the liquid. If you abhor cooking beans, use canned, but warm them up a bit and then add the vinaigrette. The beans taste best when left to sit overnight in the vinaigrette but can be eaten right away.

Ingredients

8 oz (230 g) white beans (chickpeas also work well), soaked in water overnight
5 confit garlic c

Gluten-free
Vegan

Method

Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.

Roughly chop the confit garlic and combine with the oil, vinegar, salt, and mustard.

Drain the cooked beans and immediately dress with the vinaigrette.

Combine the beans with the parsley and celery just before serving. Taste for salt,