2 cups dried cannellini or Great Northern beans,
1⁄2 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
1⁄4 cup minced flat-leaf parsley
1 tsp. ground cumin
3 cloves garlic, smashed and minced into a paste
Kosher salt and freshly ground black pepper,
1. Bring beans and 6 cups water to a boil in a large pot over medium-high heat. Reduce heat to medium-low and simmer until beans are tender, about 50 minutes. Drain beans and set aside in a bowl.
2. Whisk together oil, lemon juice, parsley, cumin, and garlic in a small bowl. Drizzle garlic mixture over beans, season with salt and pepper, and toss to combine. Serve bean salad cold or at room temperature.
SERVES 4 – 6