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Navy bean, garlic, and parsley salad

Navy bean, garlic, and parsley salad

Appetizers

A simple and vegetarian salad consisting of cooked navy beans, mixed with chopped onion, crushed garlic, and parsley, seasoned with olive oil and lemon ju…

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Recipe from Gran (Wikibooks), adapted by Recette de cuisine · · updated on

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Navy beans are best enjoyed hot, straight from the pot, and the leftovers make a delicious salad. The addition of garlic, parsley, and lemon gives it a fresh and vibrant flavor.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Resting12 hr
  • Total13 hr 15 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodjar
  • Estimated cost$1.40 $0.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.50
  • $0.03
  • $0.10
  • $0.48
  • $0.15
  • $0.14

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Soak the beans in plenty of cold water. You can change the water every 12 hours.
  2. Cook the beans for about 1 hour in water with salt and pepper.
  3. Check that they are tender after an hour; if not, continue cooking for 30 to 60 minutes.
  4. Drain the beans and place them in a serving dish. ≈ 2 min
  5. Chop the quarter of an onion into small dice. ≈ 8 min
  6. Crush the 2 medium-sized cloves of Allium sativum. ≈ 4 min
  7. Finely chop the parsley. ≈ 8 min
  8. Add the parsley, onion, and garlic to the beans, then the olive oil. Season with salt and pepper, and add the juice of a quarter of a lemon. ≈ 2 min

The bill

Navy bean, garlic, and parsley salad

  • 150 g of dried navy beans (about 1 small cup)$0.50
  • A quarter of an onion$0.03
  • 2 cloves of garlic$0.10
  • 60 ml of olive oil (1/4 cup)$0.48
  • the juice of a quarter of a lemon$0.15
  • salt, pepper$0.14

Total$1.40

that's $0.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 150 g of dried navy beans (about 1 small cup)
  • A quarter of an onion
  • 2 cloves of garlic
  • 6 to 10 sprigs of parsley
  • 60 ml of olive oil (1/4 cup)
  • the juice of a quarter of a lemon
  • salt, pepper

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