White Bean Salad
This fabulous salad is a savory, protein-packed vegan dream come true. Make it ahead, no cooking required. Also great with tuna.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Beans + Lentils
Cuisine: American
Keyword: tuna white bean salad, white bean salad
Calories: 380kcal
Author: Carolyn Gratzer Cope
- 2 15.5- ounce 425-gram cans white beans, such as Cannellini or Great Northern, rinsed and drained
- 1 medium shallot minced
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 tablespoon (15 ml) sherry vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon sweet Hungarian paprika
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 celery ribs diced small
- 8 ounces (227 grams) pimento-stuffed green olives, sliced
- ¼ cup chopped flat-leaf parsley
Optional addition
- 1 to 2 5- ounce 142-gram cans tuna, drained
Drain, rinse, and thoroughly dry the beans.
In a large mixing bowl, stir together the shallot, lemon juice, sherry vinegar, salt, paprika, and pepper.
Let sit for five minutes to give the lemon juice and vinegar a chance to take some of the bite out of the shallot.
Add the olive oil and stir or whisk well to make a dressing.
Add the beans, celery, olives, parsley, and tuna, if using.
Stir gently but thoroughly to distribute the ingredients and coat evenly with dressing.
- The two cans of beans called for in this recipe equal about 3 ½ cups of cooked beans, from one heaping cup dried. You can of course use beans cooked from scratch if you prefer.
- If you don’t have sherry vinegar, it’s okay to substitute red wine vinegar.
- This recipe keeps well in an airtight container in the fridge for a week, so feel free to make it in advance.
Calories: 380kcal | Carbohydrates: 58g | Protein: 20.2g | Fat: 8.5g | Fiber: 20.2g