While we’ve all been enjoying hot and hearty side dishes through the cold months, it’s time to start thinking about serving up some fresh flavors for spring. White beans are super-versatile – packed with vitamins and minerals including iron, they are also rich in antioxidants and dietary fiber, full of protein and have anti-inflammatory compounds that can help reduce inflammation in the body. We’re talking superfood here!
I’m going to let you in on a little secret … white beans are also deliciously versatile, satisfying and pretty cheap! When it comes to preparation, they are only a quick option if you buy them canned; but it’s not actually that bad to cook dried beans in the instant pot – no soaking needed, takes about an hour and they are usually more flavorful than the canned varieties.
When I say “white beans”, you can use Great Northern, navy, cannellini all of which are delicious; but cannellini are a little more luscious and have a creamier texture. One of my favorite versions of this easy and healthy salad has a Mediterranean flavor – bright and fresh with tomatoes, cucumbers and red onion. You can add olives, red and yellow peppers … the white beans create a perfect base for eating the rainbow!
The following is my other favorite white bean salad recipe, simple and versatile. Enjoy!
White Bean Salad
Ingredients
- 2 15 oz cans of cannellini beans (drained & rinsed)
- 1/4 cup chopped parsley
- 1/4 cup chopped red onion
- 1 Tbsp minced rosemary
Dressing
- 5 Tbsp olive oil
- 1 clove of garlic, minced
- 1 Tbsp lemon juice
- Zest of one lemon
- Salt & pepper to taste
- Red pepper flakes (optional)
To Make
In a small bowl, whisk the dressing ingredients together. Pour over salad ingredients and toss to combine.
