Credit:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Prep Time:
15 mins
Total Time:
8 hrs 30 mins
Servings:
8
Yield:
8 Servings
This recipe is the type you prep ahead of time and let the refrigerator and time work their magic. After eight (or more) hours, canned beans soak up a simple dressing made from olive oil, lemon juice, harissa, and herbs. The earthiness and depth of the spicy harissa, a widely available North African chile paste, give this super-easy side restaurant-quality flavor. (Look for harissa brands like New York Shuk or Mina.) Don’t be shy with the herbs; the mix of dill and parsley makes or breaks this dish.
For a heartier twist,** **toss …
Credit:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Prep Time:
15 mins
Total Time:
8 hrs 30 mins
Servings:
8
Yield:
8 Servings
This recipe is the type you prep ahead of time and let the refrigerator and time work their magic. After eight (or more) hours, canned beans soak up a simple dressing made from olive oil, lemon juice, harissa, and herbs. The earthiness and depth of the spicy harissa, a widely available North African chile paste, give this super-easy side restaurant-quality flavor. (Look for harissa brands like New York Shuk or Mina.) Don’t be shy with the herbs; the mix of dill and parsley makes or breaks this dish.
For a heartier twist,** **toss with roasted carrots or other leftover roasted vegetables you might have on hand, such as butternut squash or cauliflower.
Keep Screen Awake
Ingredients
2 Tbsp. fresh lemon juice (from 1 lemon)
1 Tbsp. harissa paste (such as New York Shuk)
1 1/2 tsp. kosher salt. plus more if desired
1/3 cup extra-virgin olive oil
2 16-oz. cans butter beans or cannellini beans, drained, rinsed, and patted dry
2 carrots, peeled and sliced into thin half-moons (1 cup)
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
Directions
Combine ingredients:
Whisk lemon juice, harissa, and salt in a medium bowl; gradually whisk in oil. Add beans, carrots, dill, and parsley; toss to combine. 1.
Refrigerate and serve:
Transfer to an airtight container and refrigerate for at least 8 hours and up to 12 hours. Bring to room temperature for 15 minutes before serving. Taste and add more salt, if desired.
Make-Ahead and Storage Instructions
The bean salad can be made up to 12 hours ahead and stored in an airtight container in the refrigerator.
Nutrition Facts (per serving)
| 250 | Calories |
| 10g | Fat |
| 31g | Carbs |
| 11g | Protein |
Nutrition Facts Servings Per Recipe 8 Calories 250 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 7% Cholesterol 0mg 0% Sodium 284mg 12% Total Carbohydrate 31g 11% Dietary Fiber 8g 29% Total Sugars 1g Protein 11g 23% Vitamin C 5mg 5% Calcium 113mg 9% Iron 5mg 25% Potassium 716mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.