Food & Cooking Recipes Salad Recipes Herbed Bean Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 15 mins Total Time: 15 mins Yield: 2 cups The flavors in this simple salad get better as the beans marinate and soak up the dressing. Ingredients 3 tablespoons finely chopped red onion 1 teaspoon Dijon mustard 2 tablespoons red-wine vinegar ¼ cup extra-virgin olive oil 1 ¾ cups cooked cannellini beans ½ cup chopped fresh herbs, such as parsley, chives, and dill Kosher salt and freshly ground pepper Directions Soak onion in cold water, 10 minutes. Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens. Cook's Notes This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade -- just drain and rinse first. Print