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Squid and White Bean Salad
[Photograph: Nick Kindelsperger]
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.
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
About This Recipe
| Yield: | serves 4 |
| Active time: | 15 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Dinner Tonight: Squid and White Bean Salad |
Ingredients
- 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
Procedures
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1
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.
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2
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.
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3
Season the salad with salt and pepper to taste. Serve with the crusty bread.