Finally a hearty white bean salad with major personality! Don't let the ease of this recipe fool you...it's brimming with punchy flavors and fun textures from tangy hearts of palm, toasted almonds, crunchy celery, briny capers, fresh parsley and lemon. It holds up beautifully in the fridge (hello, make ahead lunch) and somehow tastes better the next day. Serve it straight up, on toasted sourdough, or alongside flaky white fish.
There's a million and one ways to make a filling bean salads but to me, smushing canned beans with with raw veggies and dressing is not the vibe. Borrrrring!
Creamy white beans shine when you treat them like like a blank canvas. They need brightness, tangy notes, herbs, and a generous amount of crunch to ensure every bite contrast and the whole thing pops. If every bite feels a little different, you did it right.
I love that this salad holds its own for lunch. (The dietitian in me is doing a happy dance over the 10g fiber and 11g plant protein per serving!) That said, you could totally add feta, grilled chicken or fish to boost the protein and make it even more satisfying.
But which white bean?
When great northern, cannellini, and butter beans are all giving "pick me" energy at the store, know that they are not all created equal. Cannellini reigns supreme!
I tested this recipe with butter beans (see process photos below) but since they're so soft, they broke down and almost gave a mashed potato feel. Delish but not exactly what I was going for. Give me a creamy bean that won't fall apart when I stir!
Cannellini to the rescue. They're creamier and nuttier than Great Northern but smaller and hold their shape better than butter beans.
Let's make it!
This tiny step actually matters
For this recipe, I'm lovingly requiring you to take three minutes to brown the goods in olive oil. Trust me, it's a major upgrade.
Why? Because infusing oil with unparalleled flavor from the garlic, whites of onions, and almonds is an extra step that's 110% worth it for depth and delish factor. The almonds get so much nuttier and the whole salad is elevated by the golden bits.
P.S. It was clear in testing that the celery adds much needed freshness and crunch. Don't skip it!
This is a gets-better-tomorrow salad, i.e. it really shines after a couple hours in the fridge. Trust!
Print
15-Minute Irresistible White Bean Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Ingredients
- 3 tbsp extra virgin olive oil
- 2 green onions, thinly sliced (keep green and white parts separate)
- 1 garlic clove, minced
- 2 tbsp slivered almonds
- ¼ tsp Aleppo pepper flakes (can sub a pinch of crushed red pepper flakes)
- 1 15 oz can white beans (I prefer cannellini), drained and rinsed
- 1 14oz can hearts of palm, chopped
- ¾ cup fresh parsley, chopped
- 1 tbsp capers
- 1 celery stalk, chopped
- 2 tbsp lemon juice (plus zest of 1 lemon)
- ½ tsp salt, divided, to taste
Instructions
- Warm oil in a medium skillet over medium heat. Once hot, cook whites of onions with a pink of salt for about 2 minutes, stirring often, until they're starting to brown. Add garlic and almonds and cook another 2-3 minutes, until everything is golden and fragrant.
- Remove from heat. Stir in Aleppo pepper.
- To a medium mixing bowl, add beans, hearts of palm, parsley, capers, celery, and green parts of the onion. Drizzle on the almond oil mixture from the pan along with the lemon zest (zest before slicing), lemon juice, and ¼ tsp salt. Gently toss to combine. Season to taste with more salt--I add another good pinch. This gets even better after it sits and the flavors can meld. Store in the fridge for up to 4 days.
Judy Farris says
My husband and I love this dish. It is easy to prepare while being delightfully yummy and healthful as well. Thank you for sharing.
Alexis Joseph, MS, RD says
You made my day, thank you Judy!!