Name: 15-Minute Irresistible White Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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; 1/4 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; 3/4 cup fresh parsley, chopped; 1 tbsp capers; 1 celery stalk, chopped; 2 tbsp lemon juice (plus zest of 1 lemon); 1/2 tsp salt, divided, to taste

Ingredients

Units Scale

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
1/4 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
3/4 cup fresh parsley, chopped
1 tbsp capers
1 celery stalk, chopped
2 tbsp lemon juice (plus zest of 1 lemon)
1/2 tsp salt, divided, to taste

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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 1/4 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.