Looking for the perfect white bean salad recipe? This is my usual "go-to" bean salad recipe. It's a simple but delicious and versatile vegetarian and vegan dish that you can whip up for any occasion. In the summer, I like to make a big batch on the weekends to take to work during the week since it keeps and carries well.
Use any white beans that you like: cannellini, navy beans or even butter beans or chickpeas would work well in this easy bean salad. Perfect for summer picnics and vegan potlucks. I like to add in a few wilted greens such as spinach or rainbow chard or purple kale, but just a few - not enough to reduce the fresh herb flavor. And, lately, I've been adding in either a bit of sweet pickle relish or some chopped preserved lemons to all my homemade bean salads lately, since I've had some on hand.
If you're looking for a white bean salad with a bit more summer "oomph" to serve at a potluck or a picnic and this one strikes you as too plain, I suggest this white bean salad with strawberries recipe.
- 2 15 ounce cans white beans, drained well and rinsed
- 3 cloves garlic, minced
- 1 red onion, minced
- 1/2 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 large tomatoes, diced
- 1/3 cup sliced black olives
- 2 tbsp red wine vinegar
- Fresh lemon juice from 1/2 lemon (about 1 tablespoon)
- Salt and pepper to taste
- First, drain and rinse your canned white beans.
- Next, over low heat, combine the drained and rinsed beans, garlic, onion and parsley in olive oil. Heat for just one minute, or until fragrant. You don't want to actually cook the ingredients, just warm them p a bit to soften and combine the flavors.
- Remove from heat and place in a large bowl.
- Add the tomatoes, black olives, vinegar, and lemon juice and gently toss to combine well and coat all ingredients. combine with remaining ingredients.
- Serve your white bean salad warm, as it is, or you can also chill before serving. I like it both ways, personally.
Recipe note: If you're using freshly cooked white beans, you'll want about three and a half cups. Also, in simple recipes such as this one, using quality ingredients will make a big difference. So, use sea salt or kosher salt and fresh ground black pepper, the best quality olive oil you have, and don't be tempted to swap out the fresh lemon juice for the bottled kind - fresh is best here by far.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||29 g|