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Summer White Bean Salad

Jill Melton via Edible Nashville
We like to cook a bag of dried white beans to have on hand for lots of recipes, but you can also use two (15-ounce) cans of drained white beans in this recipe to make it quick.
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  • 1 16-ounce package dried white beans
  • Fresh herb sprigs
  • 1 garlic clove chopped
  • 1 pint cherry tomatoes quartered
  • 2 orange or red bell peppers roasted and chopped
  • 1/2 cup fresh basil chopped
  • 3 Tablespoons sherry wine
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove minced
  • 1/2 teaspoon coarse salt
  • Black pepper


  • For dried beans, soak immersed in water overnight or for 6-8 hours. Drain and then cook for 60-90 minutes in water at least two inches above beans, skimming off any foam and cover with fresh thyme, oregano or parsley and garlic. Drain and let cool.
  • If using canned white beans, simply heat the beans in a pot.
  • Combine about 3/4 of the cooked beans with the remaining ingredients in a bowl and toss well.
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