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White Bean Salad

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
  • Total Time
    Prep: 25 min. + soaking
  • Makes
    10 servings


  • 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


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

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