Veg in Cow Country

cooking (and eating) vegan and vegetarian in the midwest

White Bean Salad September 11, 2011

Filed under: Salads,Summertime — vegincowcountry @ 7:51 pm

I have been eating a lot of fast food lately, and too much of that included dairy and fried stuff. So I wanted something light and fresh for supper — and something that would last a couple of days for lunch at work, so I can avoid said fast food!

I checked out my second-favorite source for recipes:… and found White Bean Salad!

Cannellini beans, a/k/a White Kidney Beans, have a very mild flavor and soft texture that makes them perfect for salads. 

Kalamata olives and plain old black olives are my favorites… never been a big fan of green olives, so I wasn’t excited to spend money on them, let alone put them in a salad. However, don’t ever let it be said that I’m not willing to try things — these were very good chopped up in little pieces in salad!

I’m virtually incapable of following a recipe exactly — I always have changes to make and the directions portion is usually lost on me, as I follow my own directions (which are, on occasion, wrong and make a big mess)! So here’s the original recipe:

My version below:

2 (15 ounce) cans cannellini beans, drained and rinsed

1 (15 ounce) can quartered artichoke hearts, drained and chopped

1/2 cup green olives, sliced

1 cup roasted red peppers, drained and chopped

1/2 cucumber, diced

1 ½ cup tomatoes, diced – I used some halved yellow grape tomatoes in the mix, which in addition to being sweeter than regular tomatoes, are prettier!

2 celery ribs, diced

2 green onions, thinly sliced

1/3 cup red wine vinegar

1 teaspoon Dijon mustard

2 tsp dried parsley

1 tsp dried thyme

½ tsp dried rosemary

1 teaspoon garlic powder

salt and pepper to taste

1/2 cup olive oil

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.


One Response to “White Bean Salad”

  1. Judy Says:

    Looks delicious!


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