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White Bean Tossed Salad

SERVES: 6 side-salads



  • 10 oz. salad greens—Romaine, leaf, etc.

  • 1 (15 oz.) can cannellini or other white beans, drained & rinsed

  • 2 Tbsp green onion or chive, 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.

  2. Spin in a salad spinner or place on a towel to dry.

  3. Gently shred into bite size pieces.

  4. Drain beans and rinse thoroughly.

  5. Mince the parsley and green onion.

  6. Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.

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

  8. Add all vegetables and herbs and gently toss. Taste. Add more salt and pepper if desired. Serve.

White Bean Tossed Salad
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