White Bean Salad

White Bean Salad is one of my favorite summer make ahead recipes. Make it, store it in the refrigerator and eat it over a few days. It gets better and better as the dressing soaks into the beans and vegetables.

Serve White Bean Salad with salad greens as a main dish. Or as a side dish. Give potato salad and coleslaw a break. Bean salad is a good compliment to barbeque and grilled meats.

This recipe is the vegan/vegetarian version. I add 1/2 cup sliced shrimp most of the time. If your wallet can take it, go deluxe. Add the shrimp.

White Bean Salad

Text and Photo by Jac Kyles Baker

Makes 2 main course servings or 4 to 6 side dish servings

Ingredients

For the salad:

2 cans of white beans (great northern or cannellini) drained and rinsed*

1/2 cup fresh or thawed frozen corn

1/3 cup cucumber, seeded and diced

2 scallions, thinly sliced

1/3 cup black olives, quartered

2 small tomatoes, cores removed (save for dressing) and diced

2 tsp dried parsley flakes

1 large garlic clove, minced

For the dressing:

2 TB olive oil

1 TB white wine vinegar

salt and pepper to taste

Preparation

For the dressing:

Finely chop the tomato cores. In a small bowl, whisk together finely chopped tomato cores, olive oil and white wine vinegar. Season with salt and pepper to taste.

For the bean salad:

In a large bowl, gently toss together all ingredients except tomato cores, olive oil and white wine vinegar. Season with salt to taste.

Add the dressing. Stir to coat ingredients.

Store in the refrigerator.**

Best served at room temperature.

Cook's Notes

* I prefer cannellini.

**Best made a day in advance.

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