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 Let the onion marinate in lemon juice: 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 of Simply Recipes. 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. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Quick and Easy White Bean Salad
I cooked my own large white beans and used the recipe for the dressing. The color of the wine vinegar caused the beans to turn kind of grey, so it was not so pretty. Next time, I will use white balsamic vinegar to avoid the color change. The recipe is delicious. I added diced celery and lots of Italian parsley. Yummy!
So simple and tasty as is–but also super grateful for this nice basic recipe that one can easily play around with. Today no vinegar but plenty of lemon juice and added bell peppers and purple cabbage. Lovely light lunch on the go! THANK YOU ELISE!
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It looks good.. Does anybody knows the nutritional information?
Hi, Rosie! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
This salad is so delicious! But most of all it was extremely quick and easy. Perfect for lunch meal prep! I added diced tomatoes, green bell pepper and tripled the serving. Turned out great! Will definitely be making again
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I followed the recipe exactly and it was very good. Next time I’ll add some garlic and diced pepper and increase the fresh herbs.
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