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One of the most frequently made recipes in our house: this easy and fabulous no-cook white bean salad. It’s a savory, protein-packed vegan dream come true. Here’s another of our favorite bean salads.
Good-quality canned or jarred tuna makes a nice addition to this white bean salad, if you’re into that sort of thing.
Bean salad to the rescue
Holy hotness in NJ today. Feels like 94. Summer vibes for the last week of school. I’ll take it. But here’s what I won’t do: turn on the stove. The heat is almost just an excuse, to be honest. Could there be more to do as the school year winds down? So, yeah. No oven. No stove. (No freezer, either, apparently, since ours stopped freezing things at the end of last week.) Instead, we’ll have bean salad for dinner between incidents of minor chaos. Bean salad to the rescue. Maybe this one. And definitely this one. This simple but amply flavored salad is a staple of our kids’ school lunch boxes, and it’s also great for dinner on a hot night with little time to spare (ahem) or at a barbecue or picnic. Serve it at room temperature, enjoy the heck out of it, and get on with your evening. Maybe put leftovers in lunch boxes, just sayin’.
- 2 15.5-ounce cans white beans, such as Cannellini or Great Northern, rinsed and drained
- 2 celery stalks, diced small
- 1 medium shallot, minced
- 1 9 1/2-ounce jar sliced Spanish olives with pimento, drained
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- Zest of 1 lemon, plus juice of half
- 1/2 teaspoon sweet Hungarian paprika, optional
- Salt and pepper to taste
- In a medium bowl, stir together the beans, celery, shallot, olives and parsley.
- Add the oil, vinegar, lemon juice and zest, paprika if using, and salt and pepper.
- Stir to combine well.
- Serve at room temperature.
Amount Per Serving: Calories: 380Total Fat: 8.5gCarbohydrates: 58gFiber: 20.2gProtein: 20.2g