Community Cookbook
White Bean Salad
Jenny Lee
What do you bring for a potluck or a bbq? This white bean salad is one of my favorites, its easy to make and keeps real well on the table. The best part about this recipe is that its delicious and doesn't break my little tiny piggy bank. Enjoy!
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Ingredients:
2 cups of cooked small white beans (cannelloni beans or navy beans are good)
1 cup of chopped flat leaf parsley
1 cup of halved grape tomatoes
1 cup of diced sweet onion (I used a Vidalia onion)
1 clove of garlic (finely chopped)
1 tsp of pink sea salt
1/4 tsp of freshly ground black pepper
1/4 cup of lemon juice
4 tsp of extra virgin olive oil
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Instructions:
Combine all the ingredients together and serve.
This can be made ahead of time and is even better the next day.
This salad will hold for 5 days in a air tight container in the back of the fridge.
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: American (general)
- Cooking method: Other
- Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Crowds/parties, Quick & easy, Light fare, Picnics, Spring favorites, Summer favorites, Lunchboxes/on-the-go, 4th of July
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: None selected
- Total time (inc active/prep): 15 minutes or less
- Specialty Diets: Vegan, Vegetarian
Published in
Salads & Sides
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