This recipe appears in:Dinner Tonight: Squid and White Bean Salad
Adpated from Leslie Glover Pendleton's Simply Shellfish
As great as white bean salads are, they need a partner to make a full dinner. I've seen a few variations over the years, but I was particularly interested in this recipe from Leslie Glover Pendleton's Simply Shellfish, because it pairs the beans with squid.
- 2 cups cooked white beans (one 19-ounce can), drained and rinsed
- 2 garlic cloves, minced
- 1 cup chopped celery (from about 3 ribs)
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon hot red pepper flakes
- 1 pound cleaned squid bodies and tentacles
- crusty bread, for serving
- salt and pepper
In a large bowl, combine the beans, garlic, celery, thyme, sage, lemon juice, oil, and red pepper flakes. Season with salt and pepper. Stir gently until combined.
Bring a large pot of salted water to a boil. While that warms up, cut the squid bodies into 1/4-inch thick rings, and halve the tentacles. When the water starts to boil, add the squid and cook until opaque, no more than one minute. Immediately drain the squid in a colander, and then toss the squid in the large bowl with the beans. Stir gently, and then set bowl aside for 30 minutes.
Season the salad with salt and pepper to taste. Serve with the crusty bread.