Parsley, Lemon and Cannellini Bean Salad

Recipe from Plenty More, by Yotam Ottolenghi

Amon and I took our kids out to the fields on Saturday morning to see if we could find a few fun new things to put on our farm dinner menu.  Two hours later, we had only about a quarter of a flat full of cherry tomatoes (maybe three baskets worth), about 10 padron peppers and a few plums.  True, we would have had a few more cherry tomatoes if we hadn’t taken the kids (they can eat their weight in cherry tomatoes), but by the end of the morning we realized that we just aren’t quite there yet with summer and we just need to embrace the long spring.  This lovely salad does just that.

— Jenna Muller


2/3 cup quinoa or red quinoa

2/3 cup flat leaf parsley leaves, finely shredded

2/3 cup mint leaves, finely shredded

3 or 5 green onions, green and white parts only, thinly sliced (I leave these out because I never have them around, or use a bit of regular onion)

1 1/3 cup cooked cannellini beans, drained

1/2 large lemon, skin and seeds removed, flesh finely chopped

1/2 teaspoon allspice

1/4 cup olive oil

salt and pepper


Bring a saucepan of water to a boil.  Add the quinoa and simmer for 11 minutes.  Drain and run under cold water.  Set aside to dry completely.  Transfer the quinoa to a large bowl.  Add the parsley, mint, onion, beans, lemon, allspice olive oil, 3/4 teaspoon salt and some black pepper. Stir together and serve. 

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, vegetable dish