Enjoy this filling, yet easy and refreshing bean salad this summer.
Bean salads are a perfect addition to summer suppers. Not only are they typically served chilled or at room temperature helping you avoid a hot kitchen, but they are super filling so that you know folks won’t be hungry ten minutes after supper’s concluded.
My husband loves this salad. I made it earlier this week and he enjoyed it as an afternoon snack as well as with dinner. Many of you have been asking about the recipe since I posted a picture of it alongside our Drunken Brats and Caramelized Onions.
This salad can be made with cannellini or great northern beans. If you buy them canned, you’ll have a super quick fix ready to go.
White beans are delicate, so be sure to stir gently. This side dish is simple, yet packed with flavor and fiber. It’s also a great make-ahead if you’ve got more time in the morning than you do at suppertime.
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Recipe: White Bean Salad
Ingredients
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1/2 cup finely chopped red bell pepper
- 1/3 cup chopped fresh parsley
- 1/4 cup finely chopped sweet onion (such as Vidalia)
- 2 tablespoons white wine vinegar
- 1 teaspoon minced garlic
- Fine sea salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Place the beans, pepper, parsley, and onion in a large salad bowl.
- In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
- Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
- Make-ahead: The salad can be made in advance and stored in the refrigerator for up to 2 days.
Preparation time: 5 minute(s)
Number of servings (yield): 4
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Hi Jessica:
As a daughter born from a father who came from Cyprus, I have grown up eating beans in so many ways. I, too, make bean salad on a regular basis. Sometimes, I use red kidney beans mixed with celery, red onion, oil and vinegar, and salt and pepper. Other times, I add some yellow corn for some color. Other times still, I make it your way with small white beans or white cannellini beans. Anyway it’s served, bean salad is a wonderful thing packed with fiber and deliciousness. I truly don’t think there is any way a bean could be served that I would not like it. Using the canned beans and then rinsing them makes for a good cheap eat and one that is full of fiber and a healthy choice. 🙂
Stephanie, I make a bean salad (with cannellini beans) very similar to the one you described from Cyprus. I had no idea I was so worldy! 🙂 Mine adds in lemon, and omits the celery, but is really delicious as a side (or by itself for lunch). http://twoforksonelove.com/cannellini-bean-salad/
Hi Jackie: My father used to use lemon in just about everything including bean salad. It is the “Greek” way and also all of the Mediterranean way to use lemon. You are indeed very worldly. 🙂 There are very few things I can think of where my father did not add lemon. Just in case you are interested, I have a wonderful recipe for Greek lemon potatoes. They are very typical of the potatoes you would find in Greece or any of the Greek islands or any Greek restaurant. I always serve them with roasted salmon with dill sauce and they are not only easy but a big hit.
I want the recipe!!
This looks so yummy. I just made a chick pea salad the other day that I will be posting about soon. Bean salad are some of my favorite as they are quick, easy, healthy, and frugal. Thanks for the recipe!
Yum! Had this tonight (along with with BLTs!) with a few changes. I only had rice vinegar, so we used that. I tried to halve it but forgot and made the whole vinaigrette. I only had one can of beans, though, so I added chopped cucumber and tomato. It was delicious!
Those sound like great adaptations!
I don’t think I’ve ever told you just how much I love your blog! This Bean Salad is an example of why. Your recipes are delicious, yes, but most importantly they are approachable and doable by cooks of so many levels. Thank you so much for sharing your time, your recipes, your advice and your beautiful attitude about families and food.
Your words made my day. That is the goal. Thank you!
I too added lemon, it needed a little acid. But great salad !!!
Thanks for the feedback!