Herb Lemon White Bean Salad

cannellini beans tossed with an herb and lemon vinaigrette

I love beans.

(I know, the five year old girl inside of me is laughing at that statement too. “Beans make you farrrr”—-I’ll stop).

No seriously though, beans are really great and I love nearly every variety of those wonderful legumes. Sometimes I will not-so-secretly open up a can of chickpeas, rinse them, and eat them right then and there. Beans are filling, creamy, and good for the body, and most of the time, you’ll find some sort of bean salad in my fridge so when I get the nibbles, I can try to avoid eating the peanut butter cups that are probably in my pantry.

a red onion to be chopped for a white bean salad recipe

This herb lemon white bean salad is a tribute to Tuscany (a place with a big love for white beans), and I’m sad I didn’t get to go there during my recent trip to Italy. From what so many of you have told me in emails and comments, the better food in Italy is had outside of the big cities, and more in the countryside. Next time I go to Italy I will definitely make sure to hit up those parts of Italy and hopefully get a better impression of the food. Thanks so much for your insights and suggestions!

This bean salad is very quick to put together, and can be done in 5 or 10 minutes.

First you open up a can of white beans (I like cannellini) and rinse them.

rinse canned white cannellini beans to toss with a vinaigrette for bean salad

Then it’s just a matter of mixing it with stuff. I like a little bit of minced garlic, parsley, rosemary, red onion, with some lemon juice and olive oil. Oh, and lots of freshly ground black pepper!

cannellini beans mixed with rosemary, parsley, and lemon for a fresh salad

Like with any non-lettuce salad, it’s best when it’s gotten a chance to sit in the fridge for an hour or so.

Herb Lemon White Bean Salad

Ingredients:

  • 2 15oz cans of cannellini beans, rinsed and drained
  • 3 tbsp chopped parsley
  • 2 tsp minced fresh rosemary
  • 1/4 cup minced red onion
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp good quality olive oil
  • salt and pepper

Directions:

  1. Mix all the ingredients together in a bowl, and season the salad to taste with salt and pepper. Let the salad sit in the fridge for at least an hour before serving to let the flavors meld together.
All images and text ยฉ.