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Hearty White Bean Salad
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Particularily fine in the summer, when tomatoes are at their peak of freshness
  • CourseSalad, Side dish
  • CuisineGluten-free, Vegan, Vegetarian
  • 4 cups navy beans, cooked or canned
  • 1 large red onion, finely sliced
  • 4 ripe tomatoes
  • 1-2 cloves garlic, chopped
  • 1 cup fresh basil leaves, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup Kalamata olives, seeded (optional)
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp white wine vinegar or lemon juice
  • 1 pinch salt and pepper, to taste
  1. Put cooled beans into a large bowl. Add onion, tomato, garlic, basil, parsley, and olives.
  2. Make the vinaigrette: put the olive oil into a small bowl, and while whisking it with a fork or whisk, add the wine vinegar or lemon juice, beating until the mixture becomes thickened a bit. Taste for balance; add the vinaigrette to the bean salad.
  3. Add ½ tsp. salt and several grinds of pepper; taste. Beans can take quite a bit of salt, but you want to add it bit by bit so that you don't add too much.
  4. Let salad sit at room temperature for at least a half hour before eating so the flavors can marry.
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