No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

White Bean Salad

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • yield: Serves 6 to 8

advertisement

advertisement

Ingredients

  • 3 15-ounce cans cannellini beans
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup chopped or torn fresh dill, mint, or basil (optional)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 recipe Rose's Vinaigrette
  • 3 scallions (green party only), finely sliced

Directions

  1. Step 1

    Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

  2. Step 2

    Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

Source
Mad Hungry, March 2011

advertisement

advertisement

Reviews (4)

  • 24 Jul, 2014

    Awesome!!! Have made it again and again! Love Rose's Vinaigrette (especially with garlic)! Thank you, Lucinda! Will definitely buy your cooking books to add to my collection!

  • 10 Jul, 2011

    Great salad! Easy to make. We used mint (I used less than the recipe called for, just added and tasted till it seemed right) and parsley and it was lovely. I also didn't add the red onion because I don't really care for it--the scallions added enough onion flavor for me. I can see that this salad will be very versatile and I plan to make it often this summer while I have lots of herbs in my garden.

  • 11 Mar, 2011

    My mom, Rose, made the same exact salad dressing and dad wouldn't let us use anything else. I have a jar of it in my frig for marinades, salads, etc. This bean recipe was a HUGE success!!! I am going to try it on my grandchildren tonight. I had to give the recipe to countless other people. You can bet it will be a regular side dish in my family from now on. I wonder how it would work if I put it in the blender.

  • 9 Mar, 2011

    Made this salad tonight for dinner. We could not stop eating it! The salad was incredibly delicious and so easy to make. I will definitely start keeping a jar of Rose's Vinaigrette in my fridge for all kinds of salads. Thanks for sharing two yummy recipes!