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Salads

Provençal White Bean Salad

TIME

45 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

204 kcal

CARBS

26 g

PROTEIN

10 g

FAT

7.6 g

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About this recipe

This Provençal white bean salad combines tender beans with olive oil, wine vinegar, garlic, parsley, and a touch of cayenne. It is fresh, simple, and satisfying, with plenty of plant-based protein and fiber.

WHY YOU’LL LOVE IT

Good source of plant-based protein and fiber Made with simple pantry ingredients Easy to prepare ahead of time

Ingredients

  • 14 oz (400 g) cooked white beans, drained and rinsed
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) red or white wine vinegar
  • 2 garlic cloves, finely minced
  • 2 tbsp chopped fresh parsley
  • ¼ tsp cayenne pepper, or to taste
  • ½ tsp fine salt, or to taste
  • ¼ tsp freshly ground black pepper

Preparation

  1. Drain and rinse the cooked white beans thoroughly, then transfer them to a mixing bowl.
  2. In a small bowl, whisk together the olive oil, wine vinegar, garlic, cayenne pepper, salt, and black pepper.
  3. Pour the dressing over the beans and gently toss until evenly coated. Add the chopped parsley and mix again.
  4. Cover and refrigerate for at least 30 minutes before serving so the flavors can develop. Taste and adjust the seasoning before serving.

Tips

  • For the best texture, rinse canned beans well and allow them to drain before adding the dressing.
  • The salad tastes even better after resting for a few hours in the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

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