While this is called a “white bean salad” it isn’t quite that simple. You can use other beans and a variety of vegetables to make this wholly your creation.
Types of Beans as Add-ons or Substitutes:
Black beans
Cannellini beans
Green beans
Navy beans
Kidney beans
Wax beans
If you are going to mix bean types, make sure they measure the same. All told this recipe calls for 3 ½ cups of beans. So if you’re adding black beans to your white, the total amount should be around 3 ½ cups (give or take a few).
Vegetable Options
If you have ends and pieces of vegetables you can use them up now. That lone radish, two celery stalks, a bit of bell pepper, a ½ cucumber – they all make great additions to your salad while cleaning out the refrigerator drawer! Baby peas are tasty, too.
Herbs
For zest, chop up some fresh herbs like basil, oregano, dill, and mint
White Bean Salad
Ingredients
- 8 oz Northern White beans
- 1 ½ Garbanzo beans
- 1 ½ cup kidney beans
- 2 celery ribs
- ½ cup sliced red or white onion
- ¼ cup finely chopped fresh parsley
- ½ cup chopped green pepper
- ¼ cup red wine vinegar
- 1 tbsp lemon or orange juice
- ¼ cup olive oil
- ¼ cup white sugar
- 2 cloves fresh garlic (minced)
- 1 tsp stone ground mustard
- ½ tsp orangeblossom honey
- 1 tsp sea salt
- 1 tsp chili flakes (optional)
Instructions
- Get out a large salad bowl
- Drain the white and garbanzo beans
- Drain and rinse the kidney beans
- Chop up the celery, onion, parsley, and green pepper
- Place all these ingredients into your salad bowl
- In a different bowl, whisk the vinegar, juice, oil, sugar, garlic, mustard, honey, and salt.
- Dress the salad with the blend, and toss it to evenly disperse the flavors
- Refrigerate for one hour before serving.