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White Bean Salad Recipe

Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.—Jane Rossen, Binghamton, New York

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White Bean Salad Recipe

Prep: 25 min. + soaking

Yield: 10 Servings

25 25

Ingredients

2 cups dried great northern beans
1 medium cucumber, chopped
1 large onion, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup minced fresh parsley
6 tablespoons olive oil
6 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Yield: 10 servings.

Nutritional Facts 2/3 cup equals 216 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 26 g carbohydrate, 8 g fiber, 9 g protein.

Originally published as White Bean Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p198