With red onions and Pecorino cheese, this easy white bean salad is tossed in basil lemon vinaigrette. It’s ready in 10 minutes or less, and you can make it in advance.
Soup isn’t the only reason why I keep my pantry stocked with cans of beans. They are perfect for salads too. Even though one is served hot and the other is dished out cold, beans are a filling and healthy with protein, fiber and antioxidants.
This easy white bean salad uses 2 cans of beans with chopped red onions and shredded Pecorino cheese. It’s all tossed in lemon vinaigrette with basil. You won’t miss leafy greens with this salad. And it’s a great side dish too.
These are the most common varieties:
This is what you need:
Try adapting this simple salad in different ways. Don’t hesitate to include a healthy addition or two if you want:
If you do make the salad in advance, let it sit out at room temperature for about 20 minutes before you are planning to serve it. This will allow the dressing to turn into liquid again if it’s become solid in the chill of the refrigerator.
This white bean salad recipe is a good choice for a last minute dish for family picnics or potlucks. Also, think of it as an option for work lunches that you can add a protein to like baked tofu or sliced chicken breasts along with a hunk of crusty bread.
Store the salad in an airtight container in the refrigerator up to 4 days. To repurpose leftovers, add them to cooked grains or pasta.
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