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Donna R. Luis

Quick White Bean Herb Salad

A simple white bean salad made with lemon juice, red onion, wine vinegar, olive oil, and fragrant herbs.The beans stay tender and creamy while the onion adds freshness and texture.Serve immediately or chill for a few hours for deeper flavor.The recipe takes only 5 minutes to prepare and serves four.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 tablespoons chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar red or white
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dry Herbs de Provence crumbled
  • OR 1 teaspoon of a combination of finely chopped rosemary tarragon, thyme, and lavender
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Mixing bowl
  • Small bowl
  • Spoon or mixing utensil
  • Serving dish

Method
 

  1. Marinate the Onion: Place the chopped red onion in a small bowl, squeeze a little lemon juice over it, and let it sit while you prepare the remaining ingredients.
    This helps take some of the sharp edge off the raw onion.
  2. Combine the Ingredients: Add the drained, un-rinsed white beans, marinated onion, 2 teaspoons wine vinegar, 1 tablespoon extra virgin olive oil, and Herbs de Provence or the fresh herb combination to a serving dish.
  3. Season the Salad: Add salt and freshly ground black pepper to taste, then gently mix the ingredients until the beans and seasonings are evenly combined.
  4. Serve or Chill: Serve the salad immediately, or refrigerate it for a few hours to allow the flavors to come together more fully.
  5. Store Leftovers: Keep any remaining salad refrigerated; it will last for a couple of days.

Notes

  • Drain the white beans well, but do not rinse them, following the original recipe.
  • Use either dry Herbs de Provence or the suggested combination of finely chopped rosemary, tarragon, thyme, and lavender.
  • Red or white wine vinegar can be used according to preference.
  • Marinating the red onion briefly in lemon juice helps soften its sharp raw flavor.
  • The salad can be doubled or quadrupled when preparing it for a larger group.
  • For fuller flavor, refrigerate the finished salad for a few hours before serving.
  • Store leftovers in the refrigerator for a couple of days.