Easy White Bean Salad
This easy white bean salad comes together in 10 minutes with pantry beans and a tangy Dijon vinaigrette! It’s a Mediterranean-inspired lunch that also works as a make-ahead side dish for cookouts and potlucks.
- Prep
- 10 min
- Total
- 10 min
- Yield
- 2
Ingredients 10
- 15 -ounce can navy beans (or cannellini beans), drained and rinsed
- ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
- 1 tablespoon finely chopped red onion or shallot
- 2 tablespoons finely chopped parsley (or green onion top or other herbs)
- 1/2 to 1 tablespoon olive oil
- 1/2 to 1 tablespoon red wine vinegar
- ½ tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons feta cheese (omit for vegan)
Method 2
- 01
In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon).
- 02
Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.
Provenance
- recipe-clones/acouplecooks-data
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