Chermoula Bean Salad
, 4 servings
A no-cook bean salad tossed with a bright herb-and-spice chermoula sauce, sweet dates and crunchy carrots.
| 1 packed cup cilantro leaves and tender stems | Pulse cilantro, parsley, serrano & garlic | Add spices, lemon juice, oil & salt, pulse | Combine sauce, beans, carrots & dates |
| 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 | |||
| 80 ml lemon juice (from 2 lemons) | |||
| 80 ml extra-virgin olive oil | |||
| Salt | |||
| 2 (15-ounce / 425 g) 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 |
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