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White Bean Salad Recipe

By Judith Hausman, Urban Farm contributor

Wednesday, May 29, 2013


Photo by Judith Hausman

Serve this white bean salad along a (grass-fed) steak dinner.

Salad days are here. Still, on a chillier-than-it-was-supposed-to-be evening, I wanted a salad that still had some of the heft and comfort of cooler weather food to accompany barbecue food, so I combined seasons with a salad based on white beans. 

Tossed with a pile of thinly-sliced, spring vegetables (the slicing blade of a food processor makes for a quick prep) and dressed with plenty of bright, lemony flavor, the salad rounded out our grass-fed steak dinner on a Saturday night.

White beans make a great foundation for salads later in the season as well. Ribbons of zucchini, torn basil and oil-packed tuna are the next in line. Then, at the height of the summer, roasted red peppers, fresh tomatoes and thin strips of grilled chicken or bits of feta or smoked mozzarella cheese nestle nicely in the creamy beans.

Servings: 4 to 6


  • 2 cups cooked white beans (cannellini or smaller ones)
  • 6 to 8 asparagus spears, ends snapped and thinly sliced
  • 6 radishes, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 small red onion, sweet onion or several scallions, sliced
  • 1/2 cup chopped, dill, parsley (add more/less to taste)

  • 3 tablespoons lemon juice
  • zest of one lemon, finely chopped
  • 1 teaspoon fennel seed
  • 1 1/2 teaspoon Dijon mustard
  • 4 to 6 anchovy filets, chopped
  • 1 to 2 cloves garlic, minced or pressed through a garlic press
  • 1/4 cup or more olive oil
  • 1 tablespoon capers
  • salt, pepper and a pinch of red pepper flakes

If using canned beans, rinse and drain. 

Then, whisk together all dressing ingredients, and in a serving dish, pour half of the dressing over the beans. 

Toss the salad vegetables and herbs with the other half of the dressing, and pile them on top of the beans. 

Serve at room temperature.


You might also enjoy these Locavore Recipes:

Middle Man

Getting Game

Read more of Locavore Recipes »

Give us your opinion on White Bean Salad Recipe.
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All the good stuff from the garden, looks like a good salad.
Carl, Livermore, CA
Posted: 5/29/2013 11:42:48 AM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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