White Bean Salad
White Bean Salad highlights the Spanish flavors of creamy beans, sharp shallots, sweet crunch from bell peppers, and light acidity of tomatoes with a simple oil and vinegar base. It pairs well with meat or hearty vegetarian main dishes or makes a great, protein rich snack. It’s another easy and versatile side that keeps well for a make ahead dish. What a welcome option on hot summer nights.
I’ve been making a lot of Mediterranean dishes lately, especially hearty salads. These are a great way to work in more protein and fiber and it’s a fun break from the standard potatoes or rice. And, the weather plays a big part in our menu planning. We’ve had such a long streak of hot temperatures with no end in sight. So, cool, easy dinner options are so important. In a house without air conditioning, we’re cooking outside and minimizing kitchen work. It’s not unusual for us to do a lot of grilling, but this summer it’s even more of a focus. Big, nutrient dense salads help to keep the prep to a minimum while still providing satisfying balance. Aside from the obvious taste factor, the ability to hold well for a few days is highly valued.
This White Bean Salad can be changed up to include more vibrant flavors or kept simple. I originally found this recipe in an America’s Test Kitchen cookbook and have made a few tweaks. The original was very good, but I prefer a bit more garlic and combined some of the suggested variations. There are so many options for tuning up the dish. Try adding some Kalamata olives or pepperoncini peppers. Or, substitute some of the herbs to whatever you have in your garden. I adore pickled and brined foods, but not everyone in the family does. So, for the base, I’ve kept it pretty basic. Scoop the salad onto a base of greens and it’s a full meal!
White Bean Salad
Ingredients
- ¼ cup olive oil
- 5 cloves garlic, minced
- 2 15oz cans cannellini beans rinsed
- salt and pepper
- 2 cups water
- 1 tbsp sherry vinegar
- 1 shallot, minced
- ½ red bell pepper, stemmed, seeded, and diced
- 1 cup cherry tomatoes, quartered
- ¼ cup fresh parsley, rough chopped
- 2 tsp fresh chives, rough chopped
Instructions
- Heat a medium saucepan and 1 tbsp of oil over medium heat, add garlic and stir until garlic starts to turn golden, about 2-3 minutes. Add beans, 2 cups of water, and 1 tsp salt. Bring to a simmer and remove from heat. Cover and let stand for 20 minutes.
- While the beans are resting, combine vinegar and shallots in a large bowl and let sit for 20 minutes.
- Drain beans and add to bowl with 3 tbsp oil, bell pepper, tomatoes, parsley, and chives. Toss gently to combine. season with salt and pepper to taste. Let sit for 20 minutes before serving.
