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Royal Corona Bean Salad with Preserved Lemon and White Anchovies

Royal Corona Bean Salad with Preserved Lemon and White Anchovies

Renée Robinson

So Easy and So Very Delicious.

I cooked up a pot of Rancho Gordo’s Royal Corona beans and used some of them to make this salad. I’m a fan of all Rancho Gordo beans, but these are my favorites. It’s so wonderful to have a pot of cooked beans on hand when you get to wondering what’s for dinner.  More often than not, I’ll end up making a salad with part of them. The tomatoes were ripe and I had a tin of white Spanish anchovies. I’d never tasted these anchovies and was itching to try them out.

Sardines, Beans and Tomatoes

I wanted the dressing to be dynamic. I combined minced preserved lemon, along with a little of its brine, garlic, Dijon mustard, sherry vinegar, hot pepper flakes, olive oil, and plenty of black pepper. It was definitely pungent and perfect for the salad.

All that was left to do was to slice some red onion, a Fresno chili, and a little parsley. After drizzling some olive oil on bread, I toasted it up and dinner was served.  As you can see in the photo, the white anchovies are nothing like the ones you buy in tins at the grocery store. These are meaty, mild, and rich tasting. Really perfect for the salad. This is my kind of meal – bright and rich flavors, creamy beans, and crispy toasted bread. Easy and extremely delicious.

Royal Corona Bean Salad with Preserved Lemon and White Anchovies

Recipe by Renée Robinson



Large White Bean Salad with White Anchovies and a Dressing Made with Preserved Lemon

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  • 1 preserved lemon, rind only, minced

  • 1 medium garlic clove, minced

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon hot red pepper flakes

  • 1 tablespoon sherry vinegar

  • 1 teaspoon brine from jar of preserved lemons

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons olive oil from the can of white anchovies

  • Salt to taste

  • Several generous grinds of black pepper

  • 3 cups cooked Royal Corona Beans, room temperature

  • 1/2 small red onion, thinly sliced

  • 8 Campari tomatoes, sliced in bite sized wedges

  • 1/2 cup flat leaf parsley, coarsely chopped

  • 1 Fresno chili, minced

  • 4 ounce tin of white Spanish anchovies in olive oil

  • Crusty bread, drizzled with olive oil and toasted


  • In a small bowl, whisk together the preserved lemon and the next 9 ingredients. Set aside.
  • On a large platter, layer the beans, red onion, and tomatoes. Spoon the dressing over the salad and top with the parsley, chili, and anchovies. Serve with the toast and Enjoy!

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