Quick and Easy White Bean Salad

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My mother is a genius. She throws together the most simple of ingredients, and they are so good that I have to get up in the middle of a meal to write everything down, for in her words, “if you like it, ask me now what I did because in an hour I won’t remember.”

What I love about this white bean salad creation of hers is that it is so dead easy, and it’s good protein too. It would make an excellent picnic salad because you can make it a day ahead; the extra time just gives the flavors more time to sink into the beans.

It can also be put together at the last minute with basic pantry items. If you have fresh herbs available, you can use those, if not, dry herbs de provence work well too.

Quick and Easy White Bean Salad Recipe

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  • Prep time: 5 minutes
  • Yield: Serves 4

You can easily double or quadruple the recipe to serve a larger group.

Ingredients

  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar (red or white)
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste

Method

1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Lasts a couple of days in the refrigerator.

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Showing 4 of 49 Comments

  • tanya makaitis

    Yum! Thank you! I was low on food after returning from vacation and this hit the spot! I didn’t even have onions and it was still great. I ate this with stuffed grape leaves and it was a perfect combo.

  • Reneda Baer

    Love your mom already! She sounds wonderful! {so does the White Bean Salad} I plan to make it this week!!

  • Leslie

    My mother has made the same salad, although she doesn’t use the garlic or the vinegar, just a lot of lemon juice. It tastes just as good as this one, plus adding chickpeas gives it a little more protein too. Overall, this recipe was great, even if you tweak it to your own recipe or use it as is.

  • Gaelle Kennedy

    Loved this recipe. Delicious. So quick, too. Next time, I may experiment with a touch of garlic and parsley. Thanks.

  • Yvette Paige

    This is a simple recipe no doubt, but aren’t they often the best. I’ve just started living with an ex chef and it’s amazing what he can cook up with any ingredients in the cupboard. Sounds like your mother is cut from the same cloth. I think it’s an ability that comes from years of practise. You just get to know what you can get away with.

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