Description
Made with white beans, red onions, fennel, fresh herbs in a lemony dressing, this simple white bean salad recipe takes only a few minutes to make and is perfect for a picnic or potluck. Vegan and gluten-free
Ingredients
Dressing Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dijon mustard
- 1/4 – 1/2 teaspoon salt (depending on if your beans are salted)
- 1/4 teaspoon black pepper
Salad Ingredients
- 1/4 cup red onion, thinly sliced
- 1 cup fennel bulb, sliced thin (or sub celery)
- 1/4 cup fresh mint (or sub dill, basil, or cilantro, or a little tarragon)
- 1/4 cup fresh parsley
- Two 15-ounce cans white beans (cannellini beans or great northern white beans), rinsed and drained well. You’ll need about 3 cups. *See notes for cooking dry beans.
Instructions
- In a medium sized bowl, whisk together lemon juice, wine vinegar, lemon zest, olive oil, garlic, dijon, salt, and pepper.
- Add red onion, and sliced fennel. A mandoline slicer is nice for slicing thin but a sharp knife works well too. Tip: if your onion is really hot let it sit in the dressing 5 minutes before adding the other ingredients.
- Add the fresh herbs and white beans. Toss to thoroughly coat all ingredients.
- Adjust salt to taste, adding more salt, pepper or lemon as needed.
- Tip: if making this ahead, add the fresh herbs right before serving.
Serve on their own or over a bed of dressed greens.
Notes
Leftovers are delicious and can be stored in the fridge in a sealed airtight container for up to 4 days.
White beans include cannellini beans, great northern beans, and navy beans,which vary in size and texture. Cannellini beans are large and creamy, with a lovely nutty flavor. Great northern beans are medium-sized with a slightly grainy texture, great for casseroles and stews. Navy beans are small and cook quickly, often used in soups and baked beans, with a mild flavor that absorbs seasonings well.
How to cook dry white beans: 1 cup dry beans = 3 cups cooked (what you’ll need for this recipe). For the best results, soak beans overnight for 8-12 hours, drain. Add to a large pot, cover with water and bring to a boil over medium-high heat. Turn down the heat and simmer until tender, but still al dente. Time will depend on the size of the beans (30-90 minutes). Add salt near the end of cooking to prevent the beans from becoming tough.
Nutrition
- Serving Size: 2/3 cup
- Calories: 240
- Sugar: 1.4 g
- Sodium: 552 mg
- Fat: 9.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 30.1 g
- Fiber: 7 g
- Protein: 9.9 g
- Cholesterol: 0 mg