White Bean Salad (That Doesn’t Suck)

Typical potluck bean salad is an affront to the senses: bland yet pungent, mushy, tin-can-flavored filler. This recipe is none of those things. It’s a simple and quick preparation that highlights fresh herbs and ever-delicious olive oil. I recommend using white wine vinegar (NOT all-purpose distilled white or cider vinegar), but you could also use lemon juice or verjuice.

1 can cannellini (white kidney) beans
1/4 c. red onion, finely chopped
1/4 c. celery, finely chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. white wine vinegar
1 small handle fresh parsley, chopped
1 sprig fresh rosemary, chopped
salt and black pepper to taste
2 hard-boiled eggs, chopped (optional)

Drain and rinse the beans. Rinse the onions in cold water for ~ 30 seconds to reduce their pungency. Place the beans, onions, and celery in a bowl and add the oil, vinegar, and seasonings to taste. Stir in the egg right before serving, if desired.

Also good with a pungent cheese, such as feta. Feel free to experiment with different herbs or spices (ie fresh basil leaves, mint, or cumin seeds), but above all else–keep it simple!