White Bean Tossed Salad

SERVES: 6 side-salads




  • 1 bunch salad greens - leaf, Romaine, etc. (about 10 oz), chopped

  • 1 medium carrot, peeled and grated

  • 1 (15 oz) can of Cannellini beans (or other white beans), drained and rinsed

  • 2 Tbsp chives or green onions, minced

  • 2 Tbsp fresh parsley, minced


  • 1 Tbsp vinegar or lemon juice (about ½ lemon)

  • 3 Tbsp olive oil

  • ½ tsp Kosher salt

  • 1/8 tsp black pepper

  • 1 pinch sugar


  1. Wash greens thoroughly in a cold water bath. Spin in a salad spinner or place on a towel to dry. Gently shred or chop greens into bite-sized pieces.

  2. In a large bowl, whisk together lemon juice (or vinegar,) salt, black pepper, and sugar.

  3. Continue whisking quickly while slowly drizzling in oil. Whisk until the dressing is thick and completely emulsified.

  4. Gently toss together salad greens, carrot, green onion, parsley, and beans. Taste. Add more salt or black pepper if desired. Serve and enjoy!

White Bean Tossed Salad
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