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White Bean Salad

  • Author: Chef Serena Poon
  • Total Time: 10 minutes
  • Yield: 4-6


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)
*Use organic ingredients when possible.


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 – you just want to warm enough bring out the essence and flavors.)

Remove from heat and place in a large bowl.

Add the tomatoes, olives, vinegar, lemon juice, the remaining parsley/cilantro and gently toss to combine well. Salt and pepper to taste.

Serve your white bean salad warm, as it is, or you can also chill before serving.

  • Prep Time: 10