Parsley, lemon and cannellini bean salad from Plenty More (page 34) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.22 in the US edition.

  • AlkansCockatoo on June 29, 2025

    Sadly bland as written. I made cannellini beans from dry, using aromatics, bay leaves, and and a couple chilies de Arbol. I used the starchy, flavored bean liquor to cook the quinoa in the microwave. This is definitely a taste and adjust recipe: you will likely need more of everything except the beans and quinoa: more acidity, more salt, more scallions, more oil, more fresh herbs.

  • lholtzman on February 08, 2025

    This salad was good, but needed some more acidity. I ended up juicing the other half of my lemon and adding. This salad also benefits from sitting, so it’s a great make ahead dish. Would be good with feta (or without) as lunch the next day. I did go for the red quinoa, but white would be completely fine as he notes.

  • Ganga108 on June 23, 2024

    I made this salad again for lunch today. I've made it several times and tend to use it as a base recipe that I can tweak as desired. I use more quinoa than specified. For me, the beans, quinoa, parsley and some "sour" are important ingredients. Today I used what I had in the kitchen. Parsley and cumquats (instead of lemons) from the freezer via the garden. Some of my pickled nasturtium pods and sweet-pickled daikon radish to add to the sour. A little lemon juice too. Coriander leaves. A little of my dried garden herb mix. Spring onions from the garden. Some chilli flakes.

  • Ganga108 on February 27, 2022

    This salad is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer. It's a Mediterranean style salad of quinoa and cannellini beans that is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. I use preserved lemon instead of the fresh lemon.

  • Tweedles81 on June 22, 2020

    I wholeheartedly agree with all the other comments - good, easy, and healthy but beans were bland and it needed more lemon juice. May make again if only for convenience.

  • kari500 on September 02, 2016

    We really liked this, but did think it needed more lemon. I added lemon juice and that did the trick. Wasn't sure I was tasting much of the mint, but that could have been a problem with my mint.

  • Astrid5555 on July 03, 2016

    This is the first Ottolenghi salad I have made that did not have the usual flavor explosion, but was rather bland. Maybe because of the canned beans I used and also because my whole large lemon (as opposed to half a lemon in the recipe) yielded only half the lemon flesh needed for this salad. Instead I added ground cumin and feta cheese, my go-to flavor enhancers and this worked quite well. Still would probably not repeat.

  • Laura on July 12, 2015

    I had cooked white quinoa and garbanzo beans the day before for another recipe and had plenty of both left over, so decided to use them in this dish. The other modification I made was that I used only 1 TBS of EVOO as I've learned over time to use far less oil than Ottolenghi calls for. I really liked the salad on its own -- it was light and refreshing, and I think it was more attractive than it would have been with the red quinoa. I served it over a mixture of baby greens (red and green chard, tatsoi, arugula and spinach) and it made a lovely light lunch.

  • Rutabaga on April 12, 2015

    The mint and chopped lemon were very refreshing, but the beans were quite bland. That could just be the canned beans that I used; home cooked beans might make for a more toothsome salad. You could also substitute other varieties of beans; I could see favas being very good.

  • Melanie on November 05, 2014

    Although I don't have rave reviews for this recipe, it still ticked all the boxes - quick / healthy / tasty - this is a good mid week work lunch meal.

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