Why should you use canned legumes instead of dried ones?

Name: White bean salad with peas and dill
Prep time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 1 tablespoon (15 ml) mustard; 1 tablespoon (15 ml) honey or maple syrup; 1 small clove garlic, minced; Zest of 1 well-washed lemon; 2 tablespoons (30 ml) lemon juice; 1 tablespoon (15 ml) apple cider vinegar; 1/4 cup (60 ml) olive oil; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 2 cans 540 ml white beans, well rinsed and drained; 3 Lebanese cucumbers, finely diced; 1 cup (150 g) frozen peas, thawed; 1 cup (155 g) julienned radishes; 1/2 cup (20 g) coarsely chopped fresh dill; 2 green onions, thinly sliced; 1/3 cup (65 g) pitted green olives, coarsely chopped; 1/4 cup (35 g) pistachios or other nuts of your choice

Lunchs

White bean salad with peas and dill

I love making legume salads at the beginning of the week for my lunches! It keeps really well and tastes even better in the days that follow.

I was inspired by fresh, colorful ingredients for this spring white bean salad!

Enjoy!

Servings: 4 to 6
Preparation time: 20 minutes

See the recipe

Good to know

It’s no secret that white beans are my legume of choice. You’ll find lots of recipes featuring it on my website. I particularly like its creaminess and versatility. Whether in a casserole, purée or salad, I love it just as much.

Frequently asked questions

I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.

On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.

Ingredients

Lemon and mustard vinaigrette

1 tablespoon (15 ml) mustard
1 tablespoon (15 ml) honey or maple syrup
1 small clove garlic, minced
Zest of 1 well-washed lemon
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) apple cider vinegar
1/4 cup (60 ml) olive oil
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

White bean salad

2 cans 540 ml white beans, well rinsed and drained
3 Lebanese cucumbers, finely diced
1 cup (150 g) frozen peas, thawed
1 cup (155 g) julienned radishes
1/2 cup (20 g) coarsely chopped fresh dill
2 green onions, thinly sliced
1/3 cup (65 g) pitted green olives, coarsely chopped
1/4 cup (35 g) pistachios or other nuts of your choice

NEW - MY BOOK!!

Saveurs Festives

I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings. I really can't wait for you to check it out!

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Saveurs Festives rassemble 100 recettes gourmandes pensées pour accompagner tous les moments du quotidien. Des déjeuners pour bien commencer la journée, des salades repas, des soupers rapides pour les soirs de semaine, des plats réconfortants, des desserts irrésistibles, mais aussi des recettes parfaites pour l’apéro et les grandes tablées.

Preparation

Lemon and mustard vinaigrette

In a small bowl, combine all dressing ingredients.

White bean salad

In a large salad bowl, toss all salad ingredients with vinaigrette.

Note

Salad keeps for up to 4-5 days in the refrigerator!