White Bean Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Chilling Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
4 servings
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Calories
339 kcal
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Cuisine
Italian-American Fussion
White Bean Salad Recipe
Description
This salad uses navy, cannellini, or Great Northern beans as the creamy, mild base complemented by chopped ripe tomatoes and the sharp bite of red onion. Black olives contribute briny notes, while Italian parsley and basil impart fresh herbaceous scents. The dressing blends olive oil with red wine vinegar, minced garlic, salt, black pepper, and some of the bean cooking liquid or drained canned bean liquid, which enhances the dressing’s body and flavor complexity.
The preparation involves draining and rinsing beans if canned, keeping some bean liquid for the dressing. After mixing the dressing ingredients, it’s mixed into the bean and vegetable mixture and refrigerated for at least an hour, allowing flavors to develop. This chilled salad makes a versatile side dish, particularly suited for warm-weather meals or as part of a light lunch.
Ingredients
- 3 cups white bean cooked; navy or cannellini or Great Northern beans
- 1-2 medium tomato ripe firm; seeded and chopped
- 1/2 red onion chopped
- 1/2 cup black olive sliced
- 2-3 tablespoons Italian parsley fresh, finely chopped
- 1/4 teaspoon basil dry or fresh (4-5 leaves, chopped
*If using dried beans then soak about 1 1/2 cups of dried beans overnight (or 8 hours) in a large bowl of water, make sure the beans are well covered. Drain, rinse then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
FOR THE DRESSING
- 1/4 cup olive oil
- 1-2 tablespoons red wine vinegar to taste, depends on strength
- 1-2 cloves garlic minced
- 1/2 teaspoon salt or to taste
- 1-2 dashes black pepper
- 3 tablespoons bean liquid
Instructions
- If you are using cooked dried beans or frozen then drain them but keep aside some liquid. If using canned beans then rinse them and drain well (keep some liquid).
FOR THE DRESSING
- In a small bowl whisk together the olive oil, wine vinegar, garlic, salt , pepper and the bean liquid. Set aside, (refrigerate the dressing if you are cooking the beans (dried or frozen). Stir it again before putting it together.
- In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate for at least an hour or even overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 565mg | 24% |
| Potassium | 837mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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