Recipe courtesy of Kathleen Daelemans

White Bean Salad

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well — as would fresh thyme or oregano.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)

1 large rib celery, thinly sliced

1/2 roasted red pepper, peeled, seeded, and chopped

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Coarse grained salt

Freshly ground black pepper

1/2 cup basil leaves, hand torn


  1. Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
  2. Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.