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White bean salad with preserved lemon

Australian Gourmet Traveller recipe for White bean salad with preserved lemon

By Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 1 hr cooking plus soaking
  • Serves 6
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White bean salad with preserved lemon
This salad is at its best when prepared a day in advance so the beans absorb the flavour of the dressing. Just add the herbs at the last minute. You'll need to soak the beans overnight before you start.


  • 400 gm dried cannellini beans, soaked overnight in cold water, drained
  • 125 ml extra-virgin olive oil (½ cup)
  • 110 gm baby capers in vinegar, rinsed
  • 60 ml lemon juice, or to taste (¼ cup)
  • 3 golden shallots, finely chopped
  • 6 anchovy fillets, finely chopped, or to taste
  • ½ preserved lemon, pith and flesh removed, rind finely chopped
  • 1 garlic clove, crushed
  • 1 cup each mint and flat-leaf parsley, coarsely torn, plus extra to garnish (firmly packed)


  • 1
    Place beans in a saucepan, cover with cold water, bring to the boil, cook until beans are tender (40-50 minutes), drain and set aside.
  • 2
    Combine oil, capers, lemon juice, shallot, anchovy, preserved lemon, and garlic in a bowl, add warm beans, toss to combine and season to taste. Add herbs just before serving.


This recipe is from the May 2012 issue of .
Drink Suggestion: 2011 All Saints Estate Riesling. Drink suggestion by All Saints Estate

  • undefined: Lisa Featherby & Alice Storey