From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
White Bean Salad
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Instructions
1
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Start by making the dressing. In a large bowl combine the rice wine vinegar, honey, lemon juice, olive oil, lemon zest, dijon mustard, salt, pepper, fresh thyme, and fresh oregano.
2
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Add the shallot, garlic, and scallions and mix into the dressing.
3
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After opening the beans place them in a colander to drain and rinse the beans thoroughly with cold water.
4
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Chop the bell pepper into small pieces and add the beans and pepper to the dressing, mixing thoroughly.
5
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You can serve immediately if you're in a pinch, but I swear this dish gets better with time.
My Calorie Intake
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Tips & Tricks (5)
- Bean Softening Secret 💦If using canned beans, always rinse thoroughly under cold water to remove excess sodium and improve texture and flavor.
- Flavor Layering Technique 🥄Let the salad sit for 30 minutes after mixing to allow the herbs and vinaigrette to fully infuse the beans with complex flavors.
- Herb Preservation Hack 🌿Chop fresh herbs like oregano and thyme just before adding to maintain their essential oils and maximize aromatic intensity.
- Vinaigrette Emulsion Trick 🫒Whisk the olive oil into the vinaigrette very slowly to create a smooth, stable emulsion that coats the beans evenly.
- Temperature Strategy 🌡️Serve the white bean salad at room temperature to allow the flavors to fully develop and taste more vibrant.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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