Chermoula Bean Salad
By Ali Slagle · 20 minutes · 4 servings
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 5 minutes
- ⏱️ Total time: 20 minutes
- 🍽️ Servings: 4
Ingredients
- 1 packed cup cilantro leaves and tender stems
- 1 packed cup parsley leaves and tender stems
- 1 serrano chile, roughly chopped (seeds removed if desired)
- 2 garlic cloves
- 1 ½ teaspoons sweet paprika
- 1 teaspoon ground cumin
- ⅓ cup lemon juice (from 2 lemons)
- ⅓ cup extra-virgin olive oil
- Salt
- 2 (15-ounce) cans butter beans, drained and rinsed
- 2 medium carrots, thinly sliced into bite-size rounds or half-moons
- 3 Medjool dates, pitted and coarsely chopped
Directions
- In a food processor, pulse the cilantro, parsley, serrano and garlic until finely chopped. Add the paprika, cumin, lemon juice, olive oil and a big pinch of salt. Pulse until saucy. (Makes 1 cup.)
- In a large bowl, combine the sauce, beans, carrots and dates. Stir to combine, then taste for salt. Salad will keep in an airtight container for up to 3 days refrigerated.
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