My Recipe Box

White Bean Salad with Mint and Red Onion


Serves four.

  • by from Fine Cooking
    Issue 98

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

  • 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.

nutrition information (per serving):
Calories (kcal): 160, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 7, Monounsaturated Fat (g): 5, Carbohydrates (mg): 21, Polyunsaturated Fat (mg): 1, Sodium (g): 530, Cholesterol (g): 0, Fiber (g): 7,

Photo: Scott Phillips

This is simply divine! Whips together in a jiffy. Healthy!

I used dried, soaked beans, so I pretty much doubled this recipe. Roasted two red peppers, which was great. Glad to know to cut down the vinegar. I think I chopped the mint too fine (used mini-processor), so will hand chop it next time. It was good with leg of lamb.

I used two 15 oz. cans of cannellini beans, with other ingredient quantities as specified in recipe. It was the perfect balance. This will be a salad I will make over and over again.

Served it with the broiled lamb skewers with baby arugula and lemon vinaigrette. Wonderful dinner. I used 2 T sherry vinegar instead of 3 and it was vinegary enough. May add a pinch of honey next time I make it.

I loved this recipe. I did not have any capers and it still tasted great. My recommendation would be to rinse the onions first to take away a little of the harshness of the onion. I used it as a bed for grilled salmon and made Fine Cooking's "smashed roasted potatoes" on the side. It was unbelievable!

Highly 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.) You can also substitute raspberry wine vinegar for the sherry vinegar to impart a much sweeter, less powerfully vinegar taste.

Bright, 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.

I 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.

Super 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.

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