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Under 30 Minutes

White Bean Salad


Serve this lemony salad with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and Stuffed Zucchini.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2006


  • 1 1/2 cups lightly packed flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 bunch scallions, thinly sliced (about 1 1/3 cups)
  • 4 cans (15.5 ounces each) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper


  1. In a large bowl, mix together parsley, oil, lemon juice, and scallions; add beans. Season generously with salt and pepper, and toss gently. Serve at room temperature.

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