White Bean and Red Onion Salad

• 1 1/2 cup dried Great Northern or other white bean, picked over
• 1 1/2 teaspoons salt
• 2 bay leaves
• 1 tablespoon coriander seeds, crushed coarse
• 2 garlic cloves if desired
• 2 to 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil, or to taste
• 1 cup thinly sliced red onion
• 1/2 cup chopped fresh coriander sprigs or parsley leaves

1. In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds.
2. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
3. Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
4. In a colander drain beans, discarding bay leaves, and add to dressing.
5. Toss salad and season with salt and pepper.
6. Cool salad and stir in onion and herbs.
7. Salad may be made 1 day ahead and chilled, covered.
8. Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

dried great northern, salt, bay leaves, coriander seeds, garlic, lemon juice, extravirgin olive oil, red onion, fresh coriander sprigs

Taken from www.epicurious.com/recipes/food/views/white-bean-and-red-onion-salad-10126 (may not work)