Moroccan · Salad
Moroccan White Bean Salad
Tender white beans dressed while warm with garlic, cumin, paprika and lemon, then tossed with tomato, red onion, olives and herbs — the salad form of loubia. It is hearty enough to be lunch, tangy and garlicky, and it only gets better as the beans sit in the dressing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 tins white beans, drained and warmed
- 2 tomatoes, deseeded and diced
- 1 small red onion, finely chopped
- Handful black olives, pitted
- 2 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon, 4 tbsp olive oil
- 1 bunch coriander and parsley, salt, black pepper
Method
- 1
Warm the beans
Warm the drained beans gently so they take on the dressing; do not let them break up.
- 2
Dress
Whisk the garlic, cumin, paprika, lemon juice, olive oil, salt and pepper and toss with the warm beans.
- 3
Add vegetables
Fold in the tomato, red onion and olives and leave 10 minutes for the flavours to marry.
- 4
Finish
Fold through the herbs just before serving and adjust the lemon and salt.
Chef's tips
- Warm beans absorb dressing; cold beans stay bland, so dress them while warm.
- Deseed the tomatoes to keep the salad from turning watery.
Frequently asked questions
Which beans work?
Cannellini or haricot beans hold their shape best. Butter beans are creamier but more fragile.
Can I add tuna?
Yes — flaked tuna turns it into a substantial Moroccan-style bean and tuna salad, popular on the coast.