Recipe courtesy of Gourmet Magazine

White Bean and Vegetable Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 to 6 servings
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2 cans (16 ounce) white beans

1 onion, chopped fine

2 carrots, chopped fine

1 large garlic clove, minced

1/2 cup extra virgin olive oil

1/2 cup minced red bell pepper

1/2 cup warm chicken stock

1/2 cup minced fresh flat leafed parsley leaves

2 tablespoons fresh lemon juice

Pita loaves, cut into wedges, as an accompaniment


  1. In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixture, the chicken stock, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.

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