White Bean Salad

White Bean Salad with Mint and Red Onion

by Jessica Bard
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This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.Serves four.

Make-Ahead Quick Vegetarian
ingredient discovery
Ingredients cannellini beans red onions sherry vinegar more
1/2 cup small-diced red onion
3 Tbs. sherry vinegar
1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
1/2 cup small-diced red bell pepper
2 Tbs. nonpareil (small) capers
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

photo: Scott Phillips
From Fine Cooking 98, pp. 47
March 5, 2009

user reviews

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by MMX, 11/4/2009Highly versatile. I've paired it with chili, with tenderloin, and with lamb. I'll also eat this alone as breakfast or lunch. Lasts a long time in tupperware, in the fridge, so I always have this salad available. Truly awesome! (Yes, it has a high vinegar content, but I like it.)
by brava313, 7/2/2009Bright, lively, and refreshing at the end of a hot day. However, the first time I made this, we were weeping and coughing from the vinegar. The second time, I used just 1 1/2 tablespoons of vinegar, and it was just right.
by cookn_good, 6/2/2009I loved this! Very easy to make and I substituted cucumbers for the red bell pepper and thought it made it light with a nice crunch texture. Great side dish for the summer.
by pastrychick, 3/24/2009Super combination! I've doubled the white beans to fit with the rest of the ingredients. What's great is how flexible and forgiving the recipe is - we use the amounts we have on hand, and it's always delicious -- a great weeknight dish! Can't wait to make it in the summer, when it's too hot to cook.