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White Bean Salad with lemon, parsley, and olive oil

White Bean Salad

A refreshing and easy-to-make Mediterranean salad that combines creamy cannellini beans with zesty lemon and fresh herbs, perfect for any occasion.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Dressing
  • 5 tbsp extra virgin olive oil Use high-quality oil for best flavor.
  • 2 tbsp freshly squeezed lemon juice Adjust to taste.
  • 1 lemon zest of 1 lemon
  • 1 clove garlic, pressed Fresh garlic enhances flavor.
  • 1/2 tsp kosher salt Season gradually.
  • 1/8 tsp black pepper
Salad Ingredients
  • 2 15oz cans cannellini beans, rinsed and drained Substitute with other beans if desired.
  • 1/4 cup chopped parsley Fresh herbs are recommended.
  • 1/4 cup finely chopped red onion
  • 1 tbsp minced fresh rosemary Basil or thyme can be alternatives.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, pressed garlic, kosher salt, and black pepper until well combined.
  2. Add the cannellini beans, chopped parsley, red onion, and minced rosemary to the bowl. Mix gently but thoroughly to combine all the ingredients.
  3. For the best flavor, cover and let the salad chill in the refrigerator for at least one hour before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. This salad is best served chilled and can be accompanied by grilled chicken, pasta, or crusty bread.