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
PrintYou 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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Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.
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I simply love it. I usually make a similar version of it by adding lots of onions, tomatoes, and coriander. Top it with lemon and chaat masala. Delicious and healthy, great recipe!
I made this with home made heirloom pinto beans while the beans were still warm. I used champagne vinegar and extra herbs de provence. So quick to make (once you have the beans) and seems so ‘fancy’ and definitely delicious!
Thanks Elise and Mom!
Thanks so much for sharing this salad! It’s a great base for experimenting. When I make it, I use chickpeas rather than white beans and add some grape tomatoes. I also like to increase the amount of herbs de provence a bit. I can’t stop eating it!
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Hi Barbara, I’m so glad you like the site!
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.