Warm White Bean Salad

This recipe comes from The Olive Harvest Cookbook.  It’s a quick & easy salad that can be served warm or at room temperature.  I’ll often have this for lunch, with a piece of tuna, some sliced tomatoes, perhaps a bit of feta…..a good source of protein and fiber.

Warm White Bean Salad

In a saucepan, heat:

  2 cans S&W White Beans, rinsed and drained

  3 cloves garlic, minced

  1 bay leaf

  Kosher Salt, to taste

  Water to cover


  1/3 cup extra virgin olive oil

  1 Tbs red wine vinegar

  1/4 cup minced shallot

  2 tsp whole-grain Dijon mustard

  1/2 tsp kosher salt

  1/4 tsp freshly ground Pepper

  1/2 tsp chopped fresh thyme

  1/2 tsp chopped fresh marjoram

  1/2 tsp chopped fresh flat-leaf parsley

Drain beans and add:

  1/2 cup finely diced red onion

Dress with vinaigrette and serve.


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