Parsley, Lemon + Cannellini Bean Salad

Parsley, Lemon & Cannellini Bean Salad
Inspired by Yotam Ottolenghi’s Plenty More

We love this recipe from Plenty More by Yotam Ottolenghi—it’s fresh, herby, and comes together with almost no effort. It’s one of those dishes that feels light and vibrant but still manages to be filling, thanks to the beans and quinoa. The lemon "flesh" gives it an unexpected brightness that brings everything to life, while the parsley and mint make it taste like summer in a bowl.

This is a great one to make ahead for lunch, or to serve as a side with grilled veggies, fish, or anything off the barbecue. It’s also perfect on its own—just grab a fork and dig in.

Parsley, Lemon & Cannellini Bean Salad

Ingredients

• 2/3 cup quinoa

• 2/3 cup flat-leaf parsley, finely chopped

• 2/3 cup mint leaves, finely chopped

• 3–4 green onions, thinly sliced

• 1 1/3 cups cannellini beans, drained and rinsed

• 1/2 large lemon, skin and seeds removed, finely chop the lemon flesh

• 1/2 tsp ground allspice

• 1/4 cup olive oil

• Salt and black pepper, to taste

Instructions

1. Cook the quinoa in plenty of boiling water until tender (about 12–15 minutes). Drain well, rinse under cold water, and let it dry out completely.
2. Transfer the quinoa to a large bowl.
3. Add the parsley, mint, green onions, beans, lemon, allspice, and olive oil.
4. Season with salt and pepper, toss gently, and adjust to taste.
5. Serve at room temperature or chilled.

Notes:

This salad keeps well in the fridge for a couple of days—perfect for lunch leftovers.

You can easily add extras like crumbled feta, sliced avocado, or toasted almonds if you want to make it more of a meal.