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White Bean Salad with Mint and Red Onion

Scott Phillips

Servings: four.

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (10 reviews)

  • Mall0mar | 07/25/2020

    First time through, measure everything, and pandemic pantry aside, stick to the recipe. That said, I’ve learned to check the reviews before I start. I used rice wine vinegar and added maybe 1/4 cup or so of chick peas leftover from another salad. We have mint growing, so I was generous and really measured it out after chopping. I used black olives instead of capers.(Neither one of us likes capers!) I think this is a great pantry salad. We’re having it with rack of lamb.

  • 1newskibum | 08/22/2015

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

  • ndchef | 07/05/2014

    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.

  • Snowbirder | 06/24/2012

    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.

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