Why should you use canned legumes instead of dried ones?

Name: White bean salad with peas and dill
Prep 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!

The cutting board

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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!