Summer White Bean Salad

We like to cook a bag of dried white beans to have on hand for lots of recipes, but you can use 2 (15-ounce) cans drained white beans in this recipe also.
By / Photography By Jill Melton | August 02, 2015


  1. Cook the beans in water to cover with fresh thyme, oregano, or parsley and garlic. Drain and let cool. Combine about 3/4 of the cooked beans, and remaining ingredients and toss well.

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White Bean Salad

Fresh herbs, arugula, a drizzle of olive oil and fresh lemon juice make this white bean salad a bright, vegetarian dish that tastes like spring.


  • 1 (16-ounce) bag dried white beans
  • Fresh herb sprigs
  • 1 garlic clove, chopped
  • 1 pint cherry tomatoes, quartered
  • 2 orange or red bell peppers, roasted and chopped
  • 1/2 cup fresh basil, chopped
  • 3 tablespoons sherry wine
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Black pepper
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