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Garlic & Herb White Bean Salad | PRINT the recipe: https://www.wyseguide.com/garlic-herb-white-bean-salad/ Beans are not only for picnics. This giant white bean salad is bright, herby,... | By Wyse Guide | Well, hello. The way I eat is all about fresh flavors, delicious food but also kind of just not what the traditional always is. It's not always a meat potato on the side. Sometimes, it is something like this beautiful and delicious white beans salad. It's one of my favorite things. I have this thing. I love white beans especially the giant white beans. So, these are giant Greek white beans and you can see they kind of look like a lima but then, once I take these and I soaked them overnight, you get these beautiful, big, giant beans. So, these are going to be cooked. They're going to be marinated They're going to have tons of flavor with herbs, onion, and garlic, a little bit of fresh zucchini, and arugula. This is a delicious salad that comes together. It can be served on its own, totally delicious. Also, if you're like me and like to eat little bits and pieces of everything. It's great with fish. It's great with chicken. You can put it on the table as a side dish. It is a stand alone and it's one of my favorite things. So, let's make it 'cuz it's pretty simple. So, we took these dried beans overnight, I soaked them, just covered them with water, cold water, let them soak overnight, if it's really warm or during the summer and it gets hot or the house isn't, I will put them in the fridge 'cuz you don't want them to be hot. Sometimes, it could cause them to sprout or just slightly ferment and you don't want that. So, they've soaked. You can see they are completely like, I'm going to say double if not triple the size of what they start out at. So, now, what I'm going to do is we're going to kind of get ready to cook these and I want to have some aromatics with them. Just to slightly flavor them the beginning of flavor, we're going to get a whole punch of flavor after they cook. So, in the pot of boiling water, I'm going to add a whole sprig of rosemary. It is fresh rosemary so you get all those essential oils. It just smells delicious. I'm going to do a sprig of sage. I love a good sage. These are kind of just like great all-purpose herbs during the summer and you can go pick 'em fresh from the garden and then, some fresh bay leaves. Now, I have a bay plant. No, they are not hardy here. I bring it in over the winter. They're so easy but then, it allows me to use fresh bay leaves which I think have so much more flavor than the dried have been sitting in the store for like five years or who knows how long or the ones in the back of your cabinet that are so brittle and they're gray. No, no. Fresh bay. You can also buy it in the store in the spice style or if ever so often, you get some good, you can, you know, just use it when you buy it dried in the spice style. Don't let it sit forever. So, I'm going to put four bay leaves. I'm going to put this, that rosemary and that sage. I'm going to pop them right into my boiling water and now, I'm going to add my turnip so it wouldn't be a hard boil. And now I'm going to add my lima beans. I'm going to bring it. They're not limas. They're white beans but you know what I mean. This is what happens when I try to explain things. Then that word gets stuck in my head but you know what I mean. So the white beans are in there. I'm going to bring it back to a boil. We're going to let it cook. We're going to let those aromatics really come into there. And then we're going to put together an even better marinade for them. This is going to pull together into an amazing salad. And I think you're love it. That's always the point. Good food. The beans have cooked. I just pulled them out so they can drain. I set them on a plate. They're going to cool and drain slightly but you can see they're kind of hot. They're plump. They're creamy. So, you know, the best way sometimes to check is just to taste them because depending on the age, they can always vary on the cooking time. So, I have some olive oil and quite a bit of it because it's like the dressing. It is the marinated as everything and I have it kind of heating up over low heat right here and I'm going to get a few things ready for it. So, again, we're kind of playing up the aromatics. I'm cutting the end off, the root off of an onion. I cut the top off and I want to slice it. Kinda pull the pull so you get some nice slices because this is all about now just like upping the flavors. Giving it that good crunch and like hit a flavor so you really get it with every bite and that to me is the best part of these kind of like a marinated bean marinated bean salad, you know, names, whatever. So, I have this heated up and what we're going to do is just slowly heating up. Gonna add a few chili now we're not making it spicy what we're doing is we're going to make it so it kind of brings out the flavors of everything kind of opens up the palate kind of just like gives you that first hit of flavor then we're going to add some salt this is now we have not salted the beans because sometimes when you salt beans as they're cooking they get kind of tough and they don't really cook so I'm adding a good dose of salt because look at all the beans that we cooked a little bit of black pepper I'm already smelling a little bit of that warm olive oil which is what I love we're going to add in onion which I'm kind of just like slightly going to break it but as it kind of warms in the oil and kind of cooks it's going to kind of open up and it's going to soften along with that we're going to add another sprig of our rosemary, we're going to add a few more of our bay leaves because they're going to kind of heat up in the oil and that's what brings out those essential oils which is what's really important here. We're going to add some kind of just like rough chopped garlic. You know, I don't mind the pieces here because they're going to really soften in that oil and again, a little bit of sage. Now, I want to be able to pull it out. So, I like to keep it kind of on the stem. Then, it's a lot easier to pull out. So, this is all just going to sit here. It's going to just slowly heat up in the oil. We're going to slowly soften it and cook it. Already, it smells amazing. You get the herbs. You get the garlic and the onion. We're going to let this cook, softened, we're going to bring it together with the limas with some fresh flavors. You're going to like this. I'm excited. So, the onions have cooked. They're softened. They're just beginning to get kind of golden and break down and you can kind of see all those aromatics like at this point, I'm just going to take 'em out because you know, they kind of get like that sogginess. You don't really need 'em. The sage actually almost fries so you could kind of serve it on top. Almost is like a fried sage which there ain't nothing wrong with that and so the bay leaves too. They can be really hard. Obviously, you don't want to necessarily serve them because they can kind of hurt and get caught in the throat. So, then, you just have a left with this flavor of garlic and herbs, so delicious. I pulled out the bay leaves, the sage, the rosemary that I had in the beans. A lot of rosemary actually went into beans which I love. I let them drain. Now, you're going to get some pieces that kind of like break open which is totally fine but what we're going to do is we're going to let them kind of like sit and marinate just a little bit here. Look at that deliciousness. You get those big plump white beans. You get all those flavors. The olive oil is now just going to kind of soak into them because they're still warm and when they're warm, they really receive the flavors. They receive that oil and that to me is the best part of this is to really kind of just get everything to flavor it. Oh, I know I keep smelling. You guys can't but man, this just smells delicious. So, with this, I am kind of making some ribbons of zucchini which is to me a great way to have a fresh zucchini, yeah, it's raw but when they're small and they're just, these are kind of when they're young and they don't get too seedy which the thing when you're growing zucchini, if you see 'em, pick 'em because the next day, they're going to be the size of a boat and then, you're going to not know what to do other than make like bread or cake. So, I just made ribbons kind of just a straight side vegetable peeler and you kind of just make those big ribbons. Just be careful with your hand. Look how they just kind of work into it and you get some of that fresh flavor, the fresh green and now, to kind of just make that even better. I'm all about upping that. Fresh arugula. I love the pepperiness of arugula. I love how it has that good crunch and that effect but it also kind of stands up when you're putting it with something warm. So, the best part about this to me is it can be served warm. It can be served room temperature It's great on just like platters if you're going to have different types of salads or if you're going to have kind of a buffet a little bit. It's one of those things that kind of be served in so many ways and that's what I love. You get all the flavors throughout. Look at the arugula. Look at the fresh like the beans. Everything just kind of has that beautiful, fresh quality to it. So, we're going to put it in a bowl to serve it and this is the best part. You can make this a day ahead. It's just going to soak in more of that flavor. I put like a drizzle of fresh olive oil though on it right before you serve it just so you kind of get that good richness with it. You get the look at those colors and the flavors. That's exactly what I want. You get all that beautiful, delicious, and then to finish it off which I think you need to do 'cuz we all need that little bit of like gilding the lily, some fresh Parmesan chards. You can just like slice it on top. You can just roast it on top. You can do whatever you want and then, I want a little bit of lemon zest. I think the lemon zest just kind of wakes everything up. It's one of those things that when you use it, You're not going to regret it. It wakes up your taste buds. It kind of just brings the flavor out of so many things especially in beans. It gives you kind of that fresh just like hit of good kind of raw flavor and you can just put that on top. Just kind of work it in a little bit. Just really zest it in there and instantly, that's what you smell and I wanted to do just a little bit of the juice. I don't want it to be so like strong but to give you a little it. Look at that. To me, anytime you can add a fresh kind of like citrus at the end, you can add a fresh flavor that will just wake everything up. That's what you want. So, guys, for your sake, of course, I will try it. What I love, without the oil and the seasoning and the salt, the spices and aromatics we put into it, the beans wouldn't have as much flavor but they've really soaked it in. They've mixed with the citrus. With the onion, with the garlic, with the arugula which gives you that pepperiness and that crunch and the freshness. This is this is my type of food. You guys always ask, what do I eat? What do I do? This is what I eat. I love fresh. I love bold flavors but good crunch and just a lot of nutrition. You're getting the protein in the beans. You're getting the greens. This is good and I'm excited for you to try this. So, as always, what do I hope you do? I hope you share this video around. Not just because it helps me which it does but it helps so many people see how easy, fun, and simple good food is to make and how if I can do it, I know you all can do it too. It is super simple, it is fun, and it makes the world go around to have good, delicious food. So, check my website, Wise Guide. com for this recipe, so many other recipes. Hang out there. That's where I am or I'm in the garden. So, try it. Enjoy it. Share it. That's the point of food and until next time, I'm going to go work in the garden.

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