Summer White Bean Salad

Circle B Kitchen

Recipe adapted from Lucinda Scala Quinn via Martha

This is an amazingly tasty salad or side dish to accompany just about anything from the grill. I did switch up a few of the ingredients in the vinaigrette to punch up the flavors a bit. The flavors get better the longer it sits, so it's perfect for making ahead.

Serves 6 to 8


3 15-ounce cans cannellini beans, rinsed and drained

1/2 cup chopped red onion

1/2 cup chopped fresh parsley leaves

1/4 cup chopped or torn fresh dill, mint, or basil (optional)

1/2 teaspoon coarse salt

1/4 cup chopped sun-dried tomatoes (optional)

a few minced red chilies (optional)

1/4 teaspoon freshly ground black pepper

3 scallions (green parts only), finely sliced

About 1/4 to 1/3 cup Vinaigrette (recipe follows)


Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in just enough of the dressing to coat the beans (about 1/4 to 1/3 cup). Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.


yield Makes 1 cup

1 tablespoon minced shallot or garlic

1 teaspoon Dijon mustard

1 teaspoon light-brown sugar

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1/4 cup red-wine vinegar

2 tablespoons fresh lemon juice

3/4 cup extra-virgin olive oil

In a clean jar, mash together the shallot, mustard, brown sugar, salt and pepper.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator. This makes a great salad dressing!