White Bean Salad Recipe

  • Yield : 2 servin plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

White bean salad recipe. This excellent salad recipe belongs to Greek cuisine. Very easy, healthy and delicious! Ready in a few minutes. This recipe adapted from http://www.glowkitchen.com If you like to prepare healthy and low-calories salads, you may also like this one:

Sweet-and-Sour Red Cabbage and Apple Salad

Makes 4 servings

Ingredients: 1 medium-size head red cabbage, cored and thinly sliced,  1 large tart apple, peeled, cored, and cubed, 1 small green bell pepper, cored, seeded, and sliced lengthwise into strips, 1 small yellow onion, finely chopped, 1/2 cup (125 ml) red wine vinegar, 1 tablespoon clear honey, 1/2 teaspoon caraway seeds, 1/8 teaspoon freshly ground black pepper, 1/8 teaspoon ground cloves

Instructions: In a large heatproof bowl, combine the cabbage, apple, green bell pepper, and chopped yellow onion. Toss well and set aside.

Place the vinegar, honey, caraway seeds, black pepper, and cloves in a small saucepan. Cook, stirring, over medium heat until mixture just begins to boil, for about 1 minute.

Pour the hot mixture over salad and toss well to combine. Let stand at room temperature for half an hour before serving.

Crunchy Carrot Salad Recipe

Another perfect summer salad. Crunchy and delicious.

Makes 4 servings

Ingredients: 5 medium-size carrots, peeled and cut into strips, 2½ teaspoons olive oil, 1/4 teaspoon dried marjoram, crumbled, 1/4 teaspoon dried thyme, 1/8 teaspoon dried rosemary, crumbled, pinch of freshly ground black pepper, 1/2 small zucchini, cut into strips, 1/2 small stalk celery, cut into strips, 1 small canned pimiento, cut into strips, 1½ teaspoons freshly squeezed lemon juice

Instructions: In a small saucepan, cook the carrots in unsalted boiling water over medium heat for 2-3 minutes. Drain, using a colander, then rinse under cold running water and drain again. Set aside.

In a medium mixing bowl, combine the olive oil, marjoram, thyme, rosemary, and black pepper. Mix well.  Stir in cooked and stripped carrots, zucchini, celery, and pimiento. Toss well to combine. Cover and refrigerate for 2-3 hours, tossing occasionally.

Just before serving, stir in the lemon juice and toss again.

White Bean Salad Recipe


  • 14 oz (420 ml) can white beans, drained
  • 1 cup halved cherry tomatoes
  • handful of fresh parsley, chopped
  • 4 oz (120 g) crumbled feta cheese
  • handful of pitted black olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • freshly squeezed juice of half lemon
  • 1/4 cup (60 ml) extra-virgin olive oil


Step 1

Rinse drained white beans under cold running water. Set aside.

Step 2

In a large mixing bowl, combine tomatoes, beans, chopped parsley, black olives and feta cheese. Toss well.

Step 3

In a small mixing bowl, combine extra virgin olive and lemon juice. Whisk well. Pour olive oil mixture over bean mixture. Season with salt and black pepper. Stir well.

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Nutritional Info

This information is per serving.

  • Calories

    77 g
  • Fat

    1 g
  • Cholesterol

    4 mg
  • Protein

    1 g
  • Carbohydrate

    4 g
  • Sodium

    101 mg
  • Fiber

    1 g

MISC Recipes

Comments (5)

  1. posted by cristin on December 14, 2014

    Where does the white wine come in and is that the only liquid in this stew besides the canned tomatoes?

    • posted by Slava Bond on December 14, 2014

      Sorry,what are you talking about?No white wine in this recipe.Explain please.Thank you very much.

  2. posted by Tosh T on January 10, 2015

    Canned tomatoes???? Huh. Missed THAT in the recipe. However, your recipe is delicious without them!!

  3. posted by Oliver Klimek on February 1, 2015

    Looks like that comment was posted to the wrong post by accident. But this looks delicious. One for the to-do-list!

  4. posted by plasterers bristol on February 17, 2015

    Yum i love hazelnut, these sound delicious. Thanks for sharing.



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