Sandra Ina Garten White Bean Salad Recipe is a bright Mediterranean side dish featuring creamy cannellini beans and fresh herbs. This quick salad uses a sharp lemon and Dijon dressing to cut through the beans for a clean, zesty finish.
I’ve tried a few versions of bean salad and this one from Ina Garten is the one I keep going back to because the herb ratio is exactly right. If you do nothing else, let the dressed beans sit on the side for at least half an hour before you eat. That’s the difference between a salad where the dressing just sits on the surface and one where the beans have actually soaked up the lemon and oil.
The red onion is doing more work than you’d think in this recipe. Without it, the texture is a bit too soft and the flavour is one-dimensional. I always soak my chopped onions in a bowl of ice water for ten minutes first to take away that harsh stinging bite while keeping the crunch.
Ina Garten White Bean Salad Recipe Ingredients
- 2 (400g/14oz) tins cannellini beans, drained and rinsed
- 40g (1.5oz) red onion, finely chopped
- 15g (0.5oz) fresh parsley, chopped
- 10g (0.35oz) fresh basil, chopped
- 60ml (2fl oz) extra virgin olive oil
- 30ml (1fl oz) freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Optional Add-Ins
- 50g (1.7oz) cherry tomatoes, halved
- 50g (1.7oz) crumbled feta cheese
- 2 tbsp capers
How To Make Ina Garten White Bean Salad Recipe
- Prepare the beans and herbs: Pour the tinned beans into a colander and rinse them thoroughly under cold running water until the water runs clear. Leave them to drain for five minutes then pat them gently with kitchen roll so the dressing doesn’t get watered down.
- Make the dressing: Put the olive oil, lemon juice, Dijon mustard, salt, and pepper into a small glass jar and shake it vigorously. You want the mustard to help the oil and lemon juice hold together until the liquid looks thick and creamy.
- Toss the salad: Tip the dried beans into a large mixing bowl and add the chopped onion, parsley, and basil. Pour the dressing over the top and use a large spoon to turn the beans over gently so you don’t mash them.
- Finish and serve: Move the mixture into a clean serving bowl and scatter over the feta, tomatoes, or capers if you decided to use them. Leave the salad at room temperature for a short while so the oils can soften before everyone digs in.
Recipe Tips
Dry the beans thoroughly. If the beans are still wet when you add the dressing, the oil won’t stick to them and will just puddle at the bottom of the bowl. Use a clean tea towel or kitchen roll to blot away every bit of moisture after rinsing.
Chop the herbs finely. Large leaves of basil or parsley can be overwhelming in a salad where the main ingredient is so soft. Cutting them into tiny pieces ensures you get a bit of fresh herb in every single mouthful without it feeling like a garnish.
Use high-quality olive oil. Since this recipe doesn’t involve any cooking, the flavour of the oil is front and centre. Use a bottle of extra virgin olive oil that has a peppery finish to complement the lemon and mustard.
Prepare the onions first. Soaking the chopped red onion in cold water for ten minutes is a trick that removes the sulphur that causes bad breath and indigestion. It leaves you with a much milder flavour that won’t dominate the delicate herbs.
Add the feta last. If you mix the cheese in too early, the acidity in the lemon dressing can cause the feta to break down and turn the salad cloudy. Sprinkle it over the top just as you’re about to put the bowl on the table.
What To Serve With White Bean Salad
This salad is a brilliant partner for grilled salmon or a simple roast chicken. It has enough substance to work as a light lunch on its own when served with a piece of toasted sourdough or a warm pita bread.
You can also use it as part of a larger spread alongside roasted aubergine or a fresh rocket salad. The zesty dressing makes it a great palate cleanser next to heavier grilled meats or charcuterie boards.
How To Store White Bean Salad
Fridge
Keep the salad in a sealed container in the fridge for up to three days. The beans will continue to soak up the dressing, so you might need to add a tiny squeeze of lemon and a drop of oil before serving again.
Reheat
Do not reheat this dish as it is designed to be eaten cold or at room temperature. If it has been in the fridge, take it out twenty minutes before eating so the olive oil can liquidise.
Freeze
This recipe is not suitable for freezing because the fresh herbs and onions will turn mushy and lose their texture once thawed. It is best made fresh or kept for a few days in the fridge.
Ina Garten White Bean Salad Recipe Nutrition Facts
- Calories: 245 kcal
- Protein: 8g
- Fat: 14g
- Carbohydrates: 22g
- Sugar: 1g
- Sodium: 310mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can use butter beans or chickpeas if you don’t have cannellini beans, though the texture will be slightly firmer.
Yes, the base recipe is entirely plant-based as long as you don’t add the optional feta cheese.
Cut the basil with a very sharp knife just before you are ready to serve the salad, as bruising the leaves makes them discolour.
Ina Garten White Bean Salad Recipe
Description
A refreshing and healthy bean salad packed with fresh basil, parsley, and a sharp lemon mustard vinaigrette.
Ingredients
Instructions
- Rinse the cannellini beans thoroughly and pat them dry with kitchen roll.
- Finely chop the red onion, parsley, and fresh basil leaves.
- Whisk the olive oil, lemon juice, and mustard in a small bowl to emulsify.
- Combine the beans, herbs, and onion in a large mixing bowl.
- Pour the dressing over the beans and toss gently to coat.
- Season with salt and pepper and let sit for 30 minutes before serving.
