White Bean Salad

Serves 6 to 8
If it’s made in advance, the taste only improves. This is my mom’s recipe. Her sons and grandsons love it. Depending on what type of meal it’s planned for, she’ll vary the herbs to best accent it—adding mint if served with lamb, dill with fi sh, basil with roast chicken. Piled on top of arugula or watercress, it’s a great addition to any summer spread, and one of my favorite lunches.


  • 3 15-ounce cans cannellini beans
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup chopped or torn fresh dill, mint, or basil (optional)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 recipe Rose’s Vinaigrette
  • 3 scallions (green party only), finely sliced


  1. Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
  2. Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
cook's note
Beans: Protein Alternative to Meat
Chickpeas, red beans, or black beans with rice and lentil and bean soups are all healthy and satisfying protein alternatives to meat and help stretch the weekly food budget. As food activist Michael Pollan suggests, “if all Americans had one meatless day per week, the reduced carbon footprint equals taking twenty million midsize sedans off the road for a year.” Less meat consumed means fewer precious resources compromised in the pursuit of commercially raised livestock used for mass consumption. Reducing the amount of meat eaten also lowers your fat and cholesterol intake.
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