Bean salad is one of my favorite summer staples. It’s a super easy dish you can make ahead of time for a cookout or party. It’s also great having it in the refrigerator to throw on some greens for a hearty and satisfying lunch. This white bean salad with shallots is mild but delicious and can complement a wide variety of dishes.

What you need to make to make White Bean Salad with Shallots:

Time:

10 minutes to make
1 hour to marinate

Produce:

3 shallots sliced
1 yellow bell pepper chopped
2 cloves of garlic pressed
3 tablespoon Lemon juice
2 sprigs of fresh thyme
2 sprigs of fresh oregano
2 scallions chopped

Learn about the differences between navy beans and great northern beans.

Pantry:

3 cans (15.5oz) of white beans (Great Northern Beans or/ and Cannellini)
⅓ cup olive oil
⅓ cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon salt
¼ teaspoon fresh ground pepper

shallots sliced, pepper chopped, garlic pressed, Lemon juice, fresh thyme, oregano, chopped
white beans, olive oil, rice wine vinegar, dijon mustard, honey, salt, fresh ground pepper,

I like to start by making the dressing. In a large bowl combine the rice wine vinegar, honey, lemon juice, dijon mustard, salt, pepper, fresh thyme, and fresh oregano. Add the shallot, garlic, and scallions and mix into the dressing.

After opening the beans place them in a colander to drain and rinse the beans thoroughly with cold water. Chop the bell pepper into small pieces and add the beans and pepper to the dressing, mixing thoroughly.

You can serve it immediately if you’re in a pinch, but I swear this dish gets better with time. Ideally, I would make it the day before I served it, but I try to at least let it marinate for an hour.

If you like white beans try these simple sauteed butter beans, broccoli rade white bean salad, navy bean pizza, and ferro tomato pesto with white beans.

Recipe