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White Bean Salad with Olives and Fresh Herbs

  • Author: Chef Serena Poon


Servings: 4-6

Prep time: 10 min (if using canned/jarred beans)

33g protein


3 ¾ C of white beans, soaked and cooked OR 2 (15-ounce) cans white beans (drained well and rinsed)

3 cloves garlic (minced)

1 red onion (minced)

½ C fresh parsley (chopped) OR fresh cilantro

2 TB olive oil

2 large tomatoes (diced)

¼ C kalamata olives (chopped)

2 TB red wine vinegar

1 TB fresh lemon juice

Himalayan Pink Salt (to taste)

Freshly ground black pepper (to taste)


  1. Over low heat, combine beans, garlic, onion, and half of the parsley (or cilantro) in olive oil. Heat for 60-90 seconds, or until fragrant. (You don’t want to actually cook the ingredients, just warm them enough to bring out the essence and flavors).
  2. Remove from heat and place in a large bowl.
  3. Add the tomatoes, olives, vinegar, lemon juice, the remaining parsley (or cilantro) and gently toss to combine well. Salt and pepper to taste.
  4. Serve your white bean salad warm or you can also chill before serving.