Simple White Bean Salad
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A few weeks ago, my friend Sandy texted me a recipe for a white bean salad. She told me she had been making it for her grandchildren and thought my kids would like it, too.
The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese.
It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño.
The combination of the vegetables with the beans, herbs, and the bright, acidic dressing almost pushed the salad into salsa territory. I found it addictive, and as I tasted it, seasoning it with more salt and vinegar until it tasted just right, I kept wondering: When and why did I stop using sun-dried tomatoes?
The fresh summer produce of course brings lots of flavor and texture here, but it’s the dressing — the deep concentrated tomato flavor, both sweet and tangy — that makes this salad.
Friends! I’m excited. This time of year I’m always looking for simple, make-ahead salads to pull out at the dinner hour. This one is just that, and I think it’s something I’ll build on as the months go on, changing it based on the season and what’s available: fresh cherry tomatoes, blistered poblano peppers, roasted sweet potatoes and red onions. The possibilities are endless.
I can’t wait to see where you take this one.
How to Make a Bean Salad, Step by Step
First, gather your dressing ingredients: olive oil, white balsamic (or other vinegar), sun-dried tomatoes, salt, and garlic.
Combine all of the ingredients in a bowl, then whisk to combine.
Then gather the other ingredients: white beans, red onion, corn, jalapeño (optional), and zucchini.
Dice the zucchini — no need to cook it.
And remove the corn from the cob:
Gather some herbs. The original recipe calls for basil, which I think works beautifully here, but if you have a ton of parsley on hand, it would work well here, too. I love scallions in these sorts of salads, so I’ve been adding them here, too.
Drain and rinse the beans, then…
… drop them into the dressing.
Season the beans generously with salt, then add the other ingredients and…
… toss to combine. Add the chopped fresh basil or parsley.
Toss again. Taste, and adjust as needed with more salt, vinegar, or oil to taste.
Serve immediately…
… or pack into storage containers for the week ahead. This salad gets better as it sits, so don’t be afraid to make it ahead of time.
PrintSimple White Bean Salad
- Total Time: 30 minutes
- Yield: 6 to 7 cups
- Diet: Vegan
Description
Adapted from a recipe my friend Sandy sent to me.
Notes:
- Beans: As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell).
- Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste.
- Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.
Ingredients
- 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar
- 1 clove garlic, finely minced or grated on a microplane
- kosher salt, see notes
- 1/4 cup white balsamic vinegar, plus more to taste
- 1/4 cup extra-virgin olive oil
- two 15-oz cans of small white beans, see notes, drained and rinsed
- 2 ears corns, shucked
- 1 small zucchini, finely diced to yield 2 cups
- 1/2 cup finely diced red onion
- 3 to 4 scallions, thinly sliced to yield 1 cup
- 1 jalapeño, seeded and finely diced, optional
- fresh basil or parsley, finely chopped to yield 1/2 to 1 cup
Instructions
- In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
- Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
- Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
- Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
- Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.
- Prep Time: 30 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
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68 Comments on “Simple White Bean Salad”
Hello—quick question. I can’t do sun dried tomatoes. Any other substitution you’d recommend for the dressing that would be interesting besides just leaving it out?
Hi! What about olives or olive tapenade or a roasted red pepper bruschetta sauce (the jarred variety)? I feel like what is special about the dressing is the sun-dried tomato element — it adds some umami. I wonder if an olive tapenade-infused dressing or a roasted red pepper-infused dressing — which would provide the similar color element, too — might work?
Might be a goofy question but do you cook the corn? Can’t wait to try it!
Not goofy at all 🙂 No need to cook them. This time of year, the corn is sweet and the zucchini is tender.
Hi,
Do you cook the corn and the zucchini? I have never had them raw.
Thank you,
GMP
Hi and no! No need. Just leave them raw. This time of year, the corn is sweet and the zucchini is tender — no need to cook them.
Made this for dinner with sausage ring & grilled vegetables- Delicious!
Yay and yum! Sounds delicious 🙂
Great summer make ahead salad. I had cannelli beans on hand so I used them. Would love to try with a smaller white bean but the salad is delicious and so fresh tasting. I did not cook the corn or zucchini and they taste great mixed all together:) Yum
Yay, great to hear 🙂 🙂 🙂 Thanks for writing.
Loved this- super easy and was great to use zucchini.
Great to hear Kristen!
Recipe saved – I imagine eating this salad on a bed of baby arugula leaves. I can’t wait!
Made as written with small canned white beans, both fresh basil and parsley and without the optional cheese. This is my kind of recipe. It recipe is a keeper!
Great to hear, Carol 🙂 🙂 🙂 Thanks so much for writing.
Made this to go with burgers instead of baked beans and it was a perfect summer side with veg from my garden and the farmers market. Didn’t add cheese because I liked the idea of something vegan with burgers and it was delicious without cheese. I did hit the jalapeños a little heavy for some extra zing. Delicious!
Great to hear, Keena! Love the idea of giving this some more heat!
Delicious! Had to use chick peas and regular balsamic but was awesome!
Great to hear, Ellen! Thanks for writing 🙂
Delicious! Enjoyed by all ages at dinner tonight. I couldn’t find the smaller white beans at the store, and used only parsley. I can’t wait to make it again –with basil next time.
Great to hear, Julia! My kids love this one, too, which has been such a nice discovery because they’re not huge bean fans. Thanks for writing 🙂
This was so good- even better the next day. Used canned white navy beans – perfect to take to a BBQ
Yay! Great to hear 🙂 🙂 🙂
Next week’s lunches? Solved. Thanks!
After reading so many recipes recently with sun dried tomatoes this recipe made me finally get a jar. It looked like a yummy healthy lunch to pack up for work. I used my mini prep for (almost) everything including the dressing so it was v easy. I changed some of the proportions for our taste as u suggested and it was really good – thx for sharing. Will make again.
Great to hear, Ilyssa! Thanks so much for writing and sharing your notes.
Ciao cara Alexandra, it had been a while (due to family health issues) that I had gone to look at one of your delicious recipes, and this one truly caught my eye e spirit! It is an incredibly torrid July here in Italia, and even in our hilly Chianti where we live. We reached 37C, almost 100F at this moment, 18.30 in the afternoon, and the almost unknown humidity is also intense. So seeing this recipe, so simple, delicious and no COOKING required, with any type of vegetables (my jalapeño plant is loving the heat) that are on hand and cannellini which we always have in the pantry, it is perfect. I have a plain, steamed (and cold) octopus bought at our local COOP market, and this insalata will be the perfect dish to be served together. Grazie as always for your wonderful ideas and recipes. Un grande abbraccio, Olga
Oh Olga, I’m so sorry to hear this. I hope you will find a way to stay cool in the weeks ahead. Thank you for your kind words. I’m glad this recipe caught your attention. A cold octopus salad sounds so good with it! Or even combined with it. Yum. Thanks for writing 🙂
I subbed lentils for the white beans, which is probably too big of a substitution for this to truly be the same recipe but it was delicious. I thought I had navy beans but I didn’t, so I used the cooked lentils from Trader Joe’s that I had on hand. It was fantastic!
Great to hear, Rebecca! Thanks for writing 🙂
This may be a silly question but do I need to cook the corn first?
Not silly! No need to cook the corn or the zucchini.
Where can I find the nutritional information? It is not included in the printed recipe even though I selected it when printing.
Thanks!
Vera
This is amazing Ali!! Perfect summer recipe I can’t stop nibbling. Miss you and your crew friend ❤️
Awww I’ve been thinking of you! Miss you and your crew as well and hope you all are having a wonderful summer 🙂 🙂 🙂 (Glad you like the salad, too.)
This salad is so delicious and perfect for summer meals! I so appreciate your well written, easy to follow recipes ❤️
So nice to hear this, Cindy 🙂 🙂 🙂 Thank you for writing.
Made this tonight. It’s delicious! I substituted cilantro for parsley since I have it on hand (plus I don’t really like parsley).
Great to hear, Charlene! I love cilantro in this one, too… even more salsa-esque!
This is a fabulous salad! I have made it several times in the last month, always to rave reviews, even from family members who are not generally bean lovers. And it does indeed keep very well.
Great to hear, Julia!
This is a wonderful salad! I felt out the oil—used sun dried tomatoes in dry pack because that is how we eat—and it was delicious! Certainly in our repeat collection! Thanks, Allie!
I left out the oil….correcting my post. Also, thanks, ALI!
Great to hear, Gay!
Haven’t made it yet but it looks and sounds delicious .
4+; very good, esp. for white bean salad, but not extraordinary; Used dry beans qwik soak.
DE-gas dried beans. Did not use as much corn. No zucchini added for me. Had roasted cauliflower addedinstead.
This was a great addition to our salads at home, and my book group loved it, too. Simple, healthy, pretty, and it all comes together quickly.
Great to hear Jamie! Thanks so much for writing 🙂 🙂 🙂
This was absolutely scrumptious, even with cutting back on the oil. It’s so flavorful. My husband and one kid called it “awesome.” I have a zucchini-hater, so I used bell pepper instead.
Great to hear! Thanks for writing 🙂
Top notch! I’ve made this twice in the last 7 days! I’ve been adding bell peppers as I have lots right now.
Great to hear, Carol! Thanks for writing 🙂 🙂 🙂
This recipe is beyond good!! I made it last night for a potluck today, used cannellini beans, and I cut back a titch on the balsamic vinegar (because I’ve learned you like *acidic* and we like less of it.😁. Also cut a back a little on the salt only because several attendees are watching their sodium. It’s a wonderful salad, full of flavor and the dressing, I think, is what makes it. TY for passing it along!
Wonderful to hear this, Ann! And you are correct: I like both acid and salt. Nice call on cutting back on both 🙂 🙂 🙂
Wow. This is delicious. Used leftover cooked corn and subbed cucumber instead of zucchini. I prepped it this morning and can’t wait for dinner!
Great to hear, Michelle! Thanks so much for writing 🙂 🙂 🙂