One of my favorite lunches is this super quick white bean salad. It's packed with flavor, fluffy beans, and drizzled in a tangy lemon garlic dressing. It's a no-frills meal, nutritious, bold and simple.Recipe yields 4 servings (approximately 1 cup each).
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Mediterranean, vegan, vegetarian
Keyword: white bean salad
Servings: 4
Calories: 216kcal
Author: Katia
Ingredients
Dressing
2tablespoons extra virgin olive oil
2tablespoonsfresh lemon juice
1teaspoonhoney or maple syrup
1large garlic clove, or to your taste
¼teaspoonfine salt
⅛teaspoonblack pepper
White bean salad
2 cans(15 oz each)white beans, rinsed and drained*
Make the dressing: place the dressing ingredients in a glass jar with lid and shake vigorously until well combined and emulsified.
Assemble the salad: add the beans, the sliced onion (use a bit more if you like), and the herbs to a large salad bowl. Shake again the dressing, pour it over and toss until well combined and coated. Taste and make sure you're happy with the seasoning (add more salt or pepper if you wish).
Serve: if time allows, chill the salad in the refrigerator for an hour before serving to allow the beans to marinate and the flavor to mingle. Serve with crusty bread or place it in airtight container in the fridge for up to 2 days.
Notes
Beans: drain and rinse the beans under cold water before tossing with the other salad ingredients. Sometimes the liquid in the can is salty and its starch can make the salad looks murky.
Storage: this white bean salad is great to make ahead, however, when it sits in the fridge the garlic flavor gets more pungent and I prefer to consume it within 2 days. And it's not freezable, just in case you ask. : )
Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.