Lunch: White Bean Salad with Lemon and Cumin

The beans for this light and lemony first course will need to soak overnight.

This recipe includes superfoods such as:

Lemon

Health benefits of White Bean Salad with Lemon and Cumin

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 cups (14 ounces) dried Great Northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
8 large lettuce leaves

Instructions

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.

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