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Classic Tuscan White Bean Salad with Rosemary and Lemon

A close-up, bright photo of a mound of white bean salad mixed with chopped red onion and celery on a white plate.
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Make this hearty white bean salad using cannellini beans, fresh rosemary, and a bright lemon vinaigrette. It is a simple, flavorful side dish perfect for picnics or light lunches.

Ingredients

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  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Place the rinsed and drained white beans in a medium bowl.
  2. Add the chopped red onion, celery, and minced garlic to the bowl with the beans.
  3. In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, salt, and pepper to create the vinaigrette.
  4. Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.
  5. Stir in the chopped fresh parsley.
  6. Cover the bowl and let the white bean salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.

Notes

  • For best flavor, prepare this salad ahead of time; it tastes better after marinating for several hours.
  • If you prefer a softer texture, gently mash about one-quarter of the beans before mixing to help the dressing adhere better.
  • This recipe works well as a make ahead salad with white beans for gatherings.

Nutrition

Find it online: https://delicerecipe.com/white-bean-salad-tuscan-rosemary-lemon/