Lemony White Bean Salad


  • 1/4 c. fresh lemon juice
  • 1 T. extra-virgin olive oil
  • 2 T. chopped fresh mint
  • 1 clove garlic, finely minced
  • 1/2 tsp. finely grated lemon zest {about ½ a lemon}
  • 1 tsp. granulated sugar
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • 1 (15 oz.) can white beans {Canellini or Great Northern beans}, drained & rinsed
  • 1/2 c. finely chopped Vidalia onion {about ½ of a medium-sized onion}
  • 1/3 to ½ c. chopped fresh parsley
  • 1/2 c. chopped red bell pepper OR tomato


  1. PREPARE THE DRESSING: In a large bowl, whisk together the lemon juice, olive oil, and sugar until the sugar is well blended and dissolved. Add the mint, garlic, lemon zest, pepper, and salt; whisk until well combined.
  2. ASSEMBLE THE SALAD: Add drained & rinsed beans, onion, parsley, and red bell pepper. Toss to combine with the dressing, making sure that all ingredients get coated.
  3. Refrigerate at least one hour {or overnight} to allow the flavors to meld.
  4. Serve as a side salad or with Crunchmaster™ crackers for dipping.


Source:  The Kitchen is My Playground