Tangy White Bean Salad
This bean salad is exactly what a summer barbecue or cookout needs. It’s good warm or cold, packs creaminess from the white beans, crunch and sharpness from the onion and bell pepper, and flavors galore. The “secret” ingredient is horseradish, though this salad wouldn’t be the same without the added complexity from honey, white wine vinegar, mustard, green olives and peperoncini.
How to make this bean salad
This salad is pretty easy, but does take a little time. First, you drain and rinse a can of cannellini beans. Navy beans or great northern beans will also work. Then, you heat up a couple tablespoons of olive oil in a skillet. Add the beans. Then add about 3-4 tablespoons white wine vinegar. Add about a tablespoon each of honey and horseradish and two tablespoons mustard. Stir and let this simmer on low for about ten minutes, while you complete the next part.
Chop about half a large red onion finely. Chop a red bell pepper and half an orange bell pepper (yellow will also work). Chop about a half cup of green olives. Mix this together in a metal mixing bowl and add about a tablespoon of minced garlic. Add another tablespoon of horseradish.
Then you mix the dressing. This is 1/4 cup white wine vinegar, 2 tablespoons honey (to taste) and a couple tablespoons of your oil of choice. Add a good helping of cracked pepper.
Add about 3/4 cup peperoncini to the mix (I like Mezetta), then add the beans and give it a good stir.
Enjoy!
Bean salad is one of my favorite sides for a picnic or just an easy work from home lunch if you add a few cubes of grilled chicken.
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White Bean Salad
Ingredients
- 15 oz white beans
- 2 tbsp avocado oil
- 4 tbsp white wine vinegar
- 1 tbsp honey
- 2 tbsp mustard
- 2 tbsp horseradish
- 1/2 large red onion chopped finely
- 1 whole red bell pepper chopped
- 1/2 whole orange bell pepper chopped
- 1/2 cup green olives chopped
- 1 tbsp garlic minced or chopped
- 1/4 cup white wine vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 3/4 cup peperoncini chopped if you like
- cracked pepper, to taste
Instructions
- This salad is pretty easy, but does take a little time. First, you drain and rinse a can of cannellini beans. Navy beans or great northern beans will also work. Then, you heat up a couple tablespoons of olive oil in a skillet. Add the beans. Then add about 3-4 tablespoons white wine vinegar. Add about a tablespoon each of honey and horseradish and two tablespoons mustard. Stir and let this simmer on low for about ten minutes, while you complete the next part. Chop about half a large red onion finely. Chop a red bell pepper and half an orange bell pepper (yellow will also work). Chop about a half cup of green olives. Mix this together and add about a tablespoon of minced garlic. Add another tablespoon of horseradish. Then you mix the dressing. This is 1/4 cup white wine vinegar, 2 tablespoons honey (to taste) and a couple tablespoons of your oil of choice. Add a good helping of cracked pepper. Add about 3/4 cup peperoncini to the mix (I like Mezetta), then add the beans and give it a good stir.
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.