Check out what my friends at Simply Recipes had to say about this white bean salad:

Thanks so much for sharing this salad! It’s a great base for experimenting. When I make it, I use chickpeas rather than white beans and add some grape tomatoes. I also like to increase the amount of herbs de provence a bit. I can’t stop eating it!

 

I am a cold salad lover and I can’t help but love this salad and anything like it. I may be the only one in my family that does, and that’s okay! I just eat them over the course of a few days. I am never sacrificing the things I love and I’m pretty convinced I can bring the whole family over to the cold salad loving group.

Ingredients

1 14.5-ounce can white beans, drained but not rinsed

2 Tbsp chopped red onion

A squeeze of lemon juice

2 teaspoons wine vinegar (red or white)

1 Tbsp Bertolli extra virgin olive oil

1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of McCormick finely chopped rosemary, tarragon, thyme, and lavender

Salt and freshly ground pepper to taste

Instructions

1. After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2. Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

PLEASE CONTINUE TO THE NEXT PAGE FOR ANOTHER SALAD RECIPE.

Quick Tip: Let this salad marinate for a day, and then you can enjoy it for a couple days if kept in the refrigerator.

Thank you to Simply Recipes for this awesome recipe!